This fresh, garlicky rosy red chilled soup is a favorite of the Andalucían people on the hot southern coast of Spain, where cooks are apt to purée their gazpacho and sip it from a drinking glass on the hottest of nights. Bring your batch to a picnic in a plastic thermos or Tupperware jug and serve it as a shooter—just a sip or two—or in a pretty plastic mug as a first course. Also enjoy these vibrant recipes with bold flavors (we recommend at a dockside dinner party!).


  • 6 large tomatoes, peeled and seeded
  • 1 small cucumber, peeled, seeded and chopped
  • 1/2 yellow pepper, chopped
  • 1/2 red pepper, chopped
  • 1 small Vidalia onion, chopped
  • 2 cloves garlic, chopped
  • 1 piece of French bread, soaked in a bit of water
  • 1 cup tomato juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons good-quality olive oil
  • Salt and pepper to taste


Place tomatoes, yellow pepper, red pepper, onion and garlic in a blender and add French bread after squeezing out excess water (the bread gives the soup its body). Add tomato juice. Blend briefly or until soup is a thick purée. Pour mixture into a portable pitcher; add vinegar, olive oil and a dash of salt and pepper and stir well.