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Gazpacho | The Historian

  • Author: Bryton Taylor
  • Total Time: 1 hour 15 minutes
  • Yield: 2


1 garlic clove, peeled
3 tbsp fine olive oil
1 tsp cumin
1/3 tsp salt
1/3 tsp pepper
2 slices day-old bread, crusts removed and torn into smaller pieces**.
400g tomatoes
1/3 onion, sliced fine with a mandolin
1/3 cucumber, half the skin peeled, chopped
1/3 green capsicum, chopped
1 tbsp red wine vinegar
1/2 – 1 cup water


Finely mince garlic, then add in olive oil, cumin, salt, pepper, and blend together.
Add in bread, tomato, onion, capsicum and cucumber.
Cover and let sit in the fridge for 1 hour.
Puree then stir in vinegar and water. 1/2 cup of water will give a thicker gazpacho, 1 cup a thinner consistency.


As gazpacho was adapted as it moved into different regions, there are many variations of this recipe.
*Cumin can be replaced with cayenne or paprika.
**Bread can be lightly toasted if fresh.
  • Prep Time: 15 minutes