Pregistry’s Friday Recipe: Gazpacho

Late season produce shines in this refreshing, chilled soup!

We’ve used a variety of fresh vegetables here but feel free to increase/decrease quantities or substitute with your favorites. You could add a chopped jalepeno for extra kick, or toasted pepitas for crunch.

We like this in mugs or bowls as a first course but you can also serve up “shots” for a fun cocktail hour offering!


  • 3 large garlic cloves
  • 1/2 teaspoon salt
  • 2 pounds ripe tomatoes, chopped*
  • 1 green bell pepper, chopped*
  • 1 red bell pepper, chopped*
  • 1 small onion, chopped
  • 1 medium cucumber, peeled, seeded, and chopped*
  • 4 slices sandwich bread
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • ice water

*reserve some for garnish; dice finely

Place garlic cloves and salt in a blender; blend well. Add the tomatoes, peppers, onion, bread, vinegar and olive oil and puree. Force through a sieve and discard the solids. Chill overnight.

Season to taste with salt and pepper; thin with ice water if desired. Serve with finely diced reserved vegetables.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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