Who says you can't eat soup in warm weather? This gazpacho packs a healthy punch and is a refreshing treat any day of the week!

  • Yield: 6-8 servings
  • Prep Time: 3 hr


6oz rustic bread, cubed, crust removed (see recommendation)*
1 green bell pepper
1 cucumber
1 red onion
1 large clove of garlic
2 tablespoons sherry vinegar
Pinch of cumin
Handful of oregano
Salt and pepper, to taste


  1. Roughly chop the vegetables and garlic.
  2. Place the cubed bread in a large mixing bowl. Top with a heavy pinch of salt, a handful of the Ciao Italian Whole Peeled Tomatoes, the chopped vegetables, garlic, a splash of Olitalia Extra Virgin Olive Oil, and sherry vinegar.
  3. Add another pinch of salt.
  4. Let the mixture sit for 20 minutes, allowing the juices to hydrate the bread.
  5. Add the contents of the mixing bowl to a blender.
  6. Add the remaining contents of the Ciao Italian Whole Peeled Tomatoes, cumin, oregano, and remaining Olitalia Extra Virgin Olive Oil.
  7. Blend until smooth. Blend in batches as necessary.
  8. Season to taste with sherry, salt, and pepper.
  9. Strain the soup, and chill for a few hours for the best results.

    Products Used In The Recipe

    Recommended Recipes