Gazpacho the first


A wonderful version of this recipe. It was my first and still a favourite. Great summer main course on hot day  This recipe serves 6


  • 1 Tbs oil Oil, olive, salad or cooking
  • 2 Tbs freshly squeezed lemon juice Lemon juice, raw
  • 2 small cloves garlic, minced Garlic, raw
  • 2 Tbs minced fresh dill Spices, dill weed, dried
  • 1 slice day old bread, crumbled, preferably rye or french
  • 5 large tomatoes, ripe, peeled, seeded and chopped Tomatoes, red, ripe, raw, year round average
  • 1 medium green pepper, chopped Peppers, sweet, green, raw
  • 5 scallions or green onions, chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • 1 medium english cucumber, chopped
  • 1 1/2 tsp salt Salt, table
  • coarsely cracked black pepper
  • 1 tsp sugar Sugars, granulated
  • 1 10 oz can chicken broth, skimmed of fat Soup, chicken broth, canned, prepared with equal volume water, commercial


Step 1

The easiest and fastest way to make Gazpacho is to use a blender.

Step 2

Blend together oil, lemon juice,garlic, dill and crumbled bread. Add remaining ingredients. Be cautious in using cucumber; too much can overpower the other flavours

Step 3

Blend well, taste and correct seasoning if needed. Chill at least3-4 hours


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