Gazpacho in a bowl.


  • 2 lb. Vine-ripened tomatoes
  • 1 Green bell pepper
  • 1 Seedless cucumber
  • 3 Cloves of garlic
  • 3 oz. Olive oil
  • 2 oz. Sherry vinegar or red wine vinegar 
  • 2 oz. Cold water
  • 5 oz. White bread
  • Salt and pepper to taste


  1. Peel the cucumbers;
    Cut the bell pepper and remove seeds;
    Cut tomatoes in quarters.
  2. Soak the bread with the vinegar and cold water.
  3. In a blender, add all the ingredients—but not the olive oil—and blend until smooth.
  4. Add the olive oil (slowly).
  5. Taste and adjust seasoning.
  6. Add water, if too thick, and refrigerate.

Serve in an ice cold soup bowl or in a martini glass.

Cut in very small cubes: cucumber, tomato, red bell pepper, red onions, and croutons. And sprinkle on top of the soup.

There are many variations of gazpacho; this is an original recipe from Yann.