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New Summer Recipe: Tomato-Pepper Gazpacho

This versatile chilled soup from the Kitchen is ripe with the season’s best flavors. 

Feel free to change the vegetables to your liking. This soup is best served with a splash of extra-virgin olive oil and toasted bread.

Tomato-Pepper Gazpacho

3 cloves garlic, smashed
2 1/2 pounds tomatoes, roughly chopped
1 green or red bell pepper, seeded and chopped
1 onion, chopped
1 fresh Fresno chile, seeded and chopped
1/4 cup red wine vinegar
1/2 cup good-quality extra-virgin olive oil
2 slices rustic bread (such as ciabatta)
1 good dash of Tabasco, or to taste
1 tablespoon salt


Place all ingredients except the bread in a large bowl and toss. Let stand for about 1 hour to allow juices to form.

Transfer all ingredients including bread to a blender, and blend to a smooth purée. If you desire an even smoother finish, push the mixture through a sieve. Check and adjust seasoning to your liking.

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