This recipe comes from the cook at a small Inn in Sevilla, Spain. 

The Processor instructions are my innovation.



1 (1 ½ “) slice French Bread                                       2 Tbsps. Olive Oil

2 cloves Garlic                                                           1 Pickling Cucumber

4 medium-size ripe Tomatoes                                     1 ½ cups Ice Water

1 GreenBellPepper                                                     1 tsp. Salt

¼ cup Red Wine or Cider Vinegar




  1. Steel Blade – Break the Bread into 4 pieces and process until it is finely pulverized.   Transfer to a large mixing bowl.
  2. Peel the Garlic and turn the processor on; while the processor is running, drop the Garlic Cloves in through the small feed tube opening.
  3. Remove the core from the Tomatoes and cut in half; add to the workbowl and  PULSE until they are coarsely chopped.  Transfer the Tomatoes and Garlic to the mixing bowl.
  4. Remove the stem and seeds from the Bell Pepper and cut into 4 pieces; add to the             workbowl and PULSE until coarsely chopped.
  5. Thick Slicing Blade – slice the Cucumbers.
  6. French-Fry Blade (6 x6 mm) – re-slice the Cucumber slices – this will result in a  dice.  (If the pieces are too large, replace the French-Fry Blade with the steel knife and  pulse once or twice.)
  7. Add the Red Wine Vinegar, Olive Oil and Ice Water and Salt to the Tomato mixture; mix well.
  8. Make 4 large servings or 6 smaller ones.  (The Gazpacho may be stored in the     refrigerator for later use or served immediately.)

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