1. Soak the bread in a few tsp. of water while preparing the gazpacho.
  2. Chop the onion, green pepper, tomatoes, garlic and ground cayenne, basil and oregano. 
  3. Combine in a non-metallic bowl or mortar and pestle. Mix for 5 minutes or until a paste is a achieved (or a blender can be used). Add the bread, olive oil, vinegar, and 2 cups cold water.
  4. Pour the mixture through a coarse strainer. Chill for at least 1 hour before serving. Serve with small condiment bowls of chopped tomatoes, chopped green peppers, and cubed cucumbers.


  • 1 slice bread, Italian loaf
  • 3 garlic, clove(s), peeled & mashed
  • pinch oregano, fresh
  • 1/2 tsp. paprika, Hungarian
  • pinch Peak Fresh Produce® Basil
  • 2 Peak Fresh Produce® Cucumber(s), English, peeled & chopped
  • 1 Peak Fresh Produce® Onion(s), diced
  • 1 Peak Fresh Produce® Pepper(s), Green Bell, seeded & chopped
  • 8 Peak Fresh Produce® Tomato(es), peeled & chopped (or 2 cans diced)
  • 4 Tbsp. Piancone® Oil, Olive, Extra Virgin
  • pinch Roma® Black Pepper, Ground
  • 2 tsp. salt, sea
  • 3 Tbsp. vinegar, red wine