Gazpacho Italiano

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Surprisingly light and fresh for summer.


Gazpacho Italiano

Rating: 51

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Yield: 6 Servings

Gazpacho Italiano

This is an Italian twist on a classic Spanish cold soup appetizer


  • 2 cup(s) water
  • 1 medium red onion, roughly chopped
  • 8 ripe roma tomatoes, roughly chopped
  • 1 cucumber, peeled and sliced
  • 1 tablespoon(s) red bell pepper
  • 2 teaspoon(s) kosher salt
  • 3 clove(s) fresh garlic, crushed
  • 4 slice(s) bread, cut into pieces
  • 4 tablespoon(s) extra virgin olive oil
  • 4 tablespoon(s) white vinegar
  • 6 fresh basil leaves
  • handful fresh italian parsley leaves
  • 1 fresh lemon, juiced
  • 1/2 teaspoon(s) fresh ground pepper
  • 1/4 teaspoon(s) crushed red pepper (more or less to taste)


  1. Char the red pepper over an open flame or under the broiler, turning frequently until char develops on all sides
  2. Place in a bowl immediately and cover with plastic wrap for about 20 minutes
  3. When cool, peel, seed and chop roughly
  4. Add to a food processor
  5. Add the cucumber, bread, onion, garlic, parsley, basil,vinegar, tomatoes, lemon juice, touch of olive oil, salt and pepper
  6. Process until somewhat smooth
  7. Chill for several hours or preferably overnight
  8. Garnish if desired with small diced cucumber, diced green pepper, red onion, chopped tomato, croutons


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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.



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