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Traditional recipes always inspire me: Gazpacho and a beautiful trip to San Sebastian in Northern Spain brought this one forth. You can taste every ingredient because the formula is uncomplicated and direct. Every vegetable (fruit) is available fresh from the farmer’s market. Plus, you don’t even need a stove!

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Step by Step Instructions

Basque Gazpacho

Basque Gazpacho

© Chef Laura Bonicelli
I created this recipe after a stay in San Sebastian where every bar had a version of Gazpacho on the menu. I love it's spicy fresh quality. It's basically a salad in a cup!
5 from 1 vote

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Prep Time 20 mins
Total Time 20 mins
Course MM-Blue, Soups and Stews, Starters
Cuisine Spanish
Servings 4
Calories 209 kcal


  • 2 pounds fresh ripe tomatoes blanched, peeled, and diced
  • 1 medium cucumber peeled and diced
  • 1/2 yellow pepper seeded and diced
  • 2 slices white bread chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic minced
  • Kosher salt and pepper to taste


  • extra virgin olive oil
  • fresh basil leaves


  • Stir all ingredients, through garlic, together in a large bowl. Transfer to a blender to blend until smooth, 30 seconds. Pulse, for a chunkier consistency.
  • Serve, chilled, in small bowls. Garnish with a drizzle of olive oil and freshly chopped basil.

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Calories: 209kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gTrans Fat: 1gSodium: 76mgPotassium: 691mgFiber: 4gSugar: 8gVitamin A: 1973IUVitamin C: 61mgCalcium: 69mgIron: 1mg
Keyword basil, bell pepper, cucumber, tomatoes
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