Chilled Tomato Soup, Gazpacho Style

  • Serves

    serves 6


Chefs from Chez Panisse in Berkeley, California, collaborated on this wonderful summer soup, using only organic produce. This recipe is their version of the Spanish classic.



  • 1 dried ancho chile, stemmed and seeded
  • 1 12 cups crustless, cubed day-old country white bread
  • 2 - 3 cloves garlic, peeled
  • Salt
  • 5 lb. best available vine-ripened red tomatoes, halved
  • 13 cup extra-virgin olive oil


  • 12 lb. mixed varieties and colors small vine-ripened tomatoes, quartered
  • 1 small cucumber, peeled, seeded, and diced
  • 1 small sweet yellow bell pepper, cored, seeded, and diced
  • 12 small red onion, peeled and diced
  • Leaves from ½ bunch chervil, chopped
  • Leaves from ½ bunch basil, chopped
  • 2 tbsp. red wine vinegar
  • 14 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 6 slices country white bread, brushed with extra-virgin olive oil, toasted, and rubbed with 1 clove peeled garlic


Step 1

For the soup: Soak chile in a bowl of hot water until soft, about 30 minutes. Drain, peel, and crush to a paste with a mortar and pestle; set aside. Soak bread cubes in a medium bowl of cold water until soft, about 5 minutes. Drain, squeeze out excess water, and set aside. Crush garlic with 2 tbsp. salt to a paste with a mortar and pestle, add soaked bread, and grind until smooth; set aside. Grate cut side of tomatoes just to skin on large holes of box grater into a strainer set over a large bowl, straining out seeds and pressing through as much pulp as possible; discard skins. Stir reserved chile paste, garlic-bread paste, and oil into tomato pulp and season to taste with salt. Cover and refrigerate until chilled.

Step 2

For the relish: Combine tomatoes, cucumbers, peppers, onions, chervil, basil, vinegar, oil, and salt and pepper to taste in a medium bowl. Divide soup between 6 bowls; add a generous spoonful of relish and a slice of toast to each bowl.

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