Rate this Recipe: 

No votes yet

The addition of bread to her gazpacho came by circumstance, not design, says Sue: “It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I’ve been using bread in gazpacho ever since.”


6 medium tomatoes, peeled and chopped
2 stalks celery, chopped
1 medium red onion, chopped
1 medium white onion, chopped
2 medium cucumbers, peeled and chopped
1 green pepper, chopped
1 carrot, grated
1 garlic clove, chopped
4 cups whole-grain bread, coarsely broken
4 cups water
1/4 cup vinegar or lemon juice
2 teaspoons (sea) salt, or to taste
3 tablespoons olive oil
1/2 to 3/4 cup mixed fresh herbs: basil, chervil, chives, parsley, salad burnet, tarragon, thyme


Combine all ingredients and mix gently. Puree in blender, doing a small amount at a time. Cover and chill for several hours or overnight. At serving time, garnish with any of the following: croutons, snipped parsley, chives, diced green pepper, cucumber, or tomato.

Cooking & Recipes


Serves 8

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

0.20 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.