Gazpacho (Anne Burrell) Recipe

Name: Gazpacho (Anne Burrell)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices white bread, crusts removed, bread broken into big chunks; 2 lbs tomatoes, seeded; 1 English cucumber, peeled; 1 large white onion; 1 green bell pepper, seeds and pith removed; 2 garlic cloves, smashed; kosher salt; high quality extra-virgin olive oil; 2 -3 tablespoons sherry vinegar; 1 cup tomato juice, if needed

Servings: persons

1
Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes.
2
Squeeze out the excess water and place in a large bowl.
3
Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread.
4
Add the garlic, season with salt, and drizzle with olive oil.
5
Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.
6
Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.
7
Working in batches, puree the tomato/bread mixture in a blender with the vinegar.
8
Blend in tomato juice to loosen the mixture, if needed.
9
Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil.
10
Taste for salt and add more, if needed.
11
Chill for at least 4 hours to allow the flavors to blend.
12
Serve cold garnished with the diced cucumber, pepper and onion.
13
Drizzle with a little more olive oil, if desired.
14
I also serve with plain toasted croutons of bread for texture.
15
It's an amazingly refreshing soup!

157

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices white bread, crusts removed, bread broken into big chunks, 2 lbs tomatoes, seeded, 1 English cucumber, peeled, 1 large white onion, and more.

Yes, Gazpacho (Anne Burrell) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gazpacho (Anne Burrell)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions