Chef Chris Brugler's Summer Tomato Gazpacho With Manchego & Rustic Croutons


Makes 8 servings * Note: Make sure you cut the garnish items while you are prepping the gazpacho ingredients.

  • Gazpacho Ingredients:

    3 pounds vine ripened tomatoes, cut in halves

  • 1 bunch basil, washed and cut
  • 4 cups sourdough bread, cut into ½-inch pieces
  • 2 red pepper seeds, removed and diced
  • 2 cucumbers, peeled and chopped
  • 1 tablespoon red onion, diced
  • ¼ cup red wine vinegar
  • ¼ cup sherry wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Salt & pepper, to taste
  • 1 cup water, possibly 2, depending on the consistency you prefer
  • Garnish Ingredients: ½ red pepper, medium diced
  • ½ cucumber, medium diced
  • 1 bunch scallions, fine diced
  • Sourdough croutons
  • Manchego cheese shaving
  1. Preparation: Add first 11 ingredients in a large mixing bowl, squeeze and mix well so the juices are released from the tomatoes.
  2. Marinade gazpacho mixture for 1 hour. In a blender or food processor, purée gazpacho mixture in batches.
  3. Strain gazpacho and adjust salt and pepper.
  4. Chill for at least 4 hours and up to 1 day.
  5. Serve in a chilled bowl and top off with your garnish ingredients.

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