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Chef Kathy Gunst's Summer Tomato and Vegetable Gazpacho

Two Stars Guiding Stars
  • Servings:

    Yields 8 servings as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    0 minutes


3 lbs. ripe summer tomatoes, cored and chopped
1 to 2 cloves garlic, peeled and chopped
1 cup stale bread cubes (from leftover bread), cut into 1/2-inch pieces
10 large basil leaves
2 scallions, chopped
1/3 cup sweet Vidalia onion, chopped
1 small sweet green or red bell pepper, cored and chopped
1 small cucumber, peeled and chopped
3 Tbsp. olive oil
2 Tbsp. apple cider vinegar
Sea salt and freshly ground black pepper, to taste
1 medium tomato or 6 cherry tomatoes, chopped (garnish)
1 cup cucumber, peeled and chopped (garnish)
1 small red or green bell pepper, chopped (garnish)
2 scallions, chopped (garnish)
Chef Kathy Gunst's Summer Tomato and Vegetable Gazpacho


This recipe comes to us from chef Kathy Gunst, one of our Chef's Table partners.
1. Working in batches in the container of a food processor or blender, combine the tomatoes, garlic, bread cubes, basil, scallions, onion, pepper, cucumber, oil, vinegar, and salt and pepper, to taste. Blend until almost smooth. The soup will be chunky. Taste for seasoning and add more oil and vinegar if too thick. Season to taste with more salt and pepper, if needed.
2. Cover and refrigerate for at least 2 hours. Serve icy cold topped with any or all of the garnishes.


Nutritional Facts
Servings Yields 8 servings
Base Nutrients
Calories 100 kcal (5%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 1 g (5%)
Cholesterol 0 mg (0%)
Sodium 55 mg (2%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 3 g (12%)
Protein 2 g (3%)
Vitamin A 0 IU (0%)
Vitamin C 0 mg (0%)
Calcium 29 mg (2%)
Iron 1 mg (6%)