Gazpacho - Chef Scott Style

Scott Anderson


I traditionally like hot and spicy food, often my staff and family comment that to try my foods is simply to dine with fire. Even though a simple dish may not call for heat I usually try to spice things up and add a little extra hot sauce or chopped up jalapeno pepper if possible.

Such is the case with this wonderful summer time soup. Even though the past several days have felt more like an arctic winter, warmer weather is sure to arrive in the coming months. When it does you want to be ready with this delicious creation for your guests and family. The recipe as you see it is a blending of two recipes I like, one a traditional Spanish recipe and the other a recipe from a professional garde manger kitchen. Enjoy!


★★★★★ 2 votes

A Crowd
35 Min


  • 10 slice
    crustless firm white bread
  • 2 lb
    tomato, seeded and chopped
  • 20 oz
    tomato juice
  • 3 clove
    garlic, minced
  • 2 medium
    sweet onions, peeled and chopped
  • 2 large
    red and orange peppers, cleaned & chopped
  • 1 large
    cucumber, peeled and chopped
  • 8 Tbsp
  • 1/2 tsp
    ground cumin
  • 2 Tbsp
    red wine vinegar
  • ·
  • ·
    ice water

  • 4 oz
    brunoise* cucumber
  • 4 oz
    brunoise* green bell pepper, cleaned
  • 4 oz
    brunoise* tomato, seeded
  • 4 oz
    brunoise* sweet onion
  • 4 oz
    chopped scallions
  • 2 oz
    chopped jalapeno peppers
  • 2 c
    fresh garlic croutons

How to Make Gazpacho - Chef Scott Style


  1. Soak the bread in water to cover for 10 minutes, and then squeeze the water out of the bread and place into a food processor. Add the tomato, garlic, onion, peppers and cucumber and grind to a coarse puree. Add in the tomato juice and olive oil, and process until combined and smooth - PLEASE DO NOT process until it is foamy. Remove from the food processor, place into plastic bowl and season with vinegar and salt to taste. Refrigerate for at least 45 minutes to an hour to allow the flavors to blend and mellow. If the soup base is too thick then thin with additional tomato juice or ice water and taste to correct acidic balance of flavor with additional salt and/or vinegar if needed.
  2. *Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the color.

    Before service ladle soup base into chilled bowls, then sprinkle the vegetable garnishes evenly into the bowls or set aside in separate bowls so the guests can add their own amount. Lastly, place the croutons in a separate dish to be added by the guests as desired.

Printable Recipe Card

About Gazpacho - Chef Scott Style

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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