Spanish Gazpacho
Susan Feniger, Chef and Founder of the Border Grill, prepares a latin dish.

Spanish Gazpacho

  • 1 stalk of celery, chopped
  • 1 tomato, cored and quartered
  • 1 small green bell pepper, cored and seeded
  • 1 large cucumber or 4 pickling cucumbers or kirbies*, peeled and chopped
  • 5 garlic cloves, peeled
  • 1-2 small jalapeno peppers, seeds optional to taste
  • 2 slices day-old white bread, crusts removed
  • 1 (32-ounce) can tomato juice
  • chopped fresh chives for garnish


  • 3 egg yolks
  • 1 tablespoon paprika
  • 2 tablespoons tarragon vinegar or white wine vinegar
  • 1 ½ teaspoons salt
  • 1 cup olive oil
  • Tabasco to taste

Spanish Gazpacho - Home & Family


1. Process celery, tomato, bell pepper, cucumber, garlic, jalapenos, and bread in a food processor until fine. Transfer to a blender along with tomato juice and puree in batches until smooth. Strain and set aside.

2. Make mayonnaise by whisking together egg yolks, paprika, vinegar, and salt in a large bowl. Gradually add olive oil, one drop at a time, whisking constantly until an emulsion forms. (As the mixture thickens, you can begin adding the oil faster.)

3. After mayonnaise is formed, start adding reserved vegetable puree 1/4 at a time, whisking constantly, until thoroughly blended. Adjust with Tabasco and chill for a minimum of 2 hours. Serve in chilled bowls, with a sprinkling of chopped chives.

* Kirbies or Pickling Cucumbers are small, pale green cucumbers with fewer seeds and a milder flavor than larger cucumbers. Available in supermarkets.

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