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The addition of bread to her gazpacho came by circumstance, not design, says Sue: “It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I’ve been using bread in gazpacho ever since.”

Yield: Serves 8


  • 6 medium tomatoes, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium red onion, chopped
  • 1 medium white onion, chopped
  • 2 medium cucumbers, peeled and chopped
  • 1 green pepper, chopped
  • 1 carrot, grated
  • 1 garlic clove, chopped
  • 4 cups whole-grain bread, coarsely broken
  • 4 cups water
  • 1/4 cup vinegar or lemon juice
  • 2 teaspoons (sea) salt, or to taste
  • 3 tablespoons olive oil
  • 1/2 to 3/4 cup mixed fresh herbs: basil, chervil, chives, parsley, salad burnet, tarragon, thyme


Combine all ingredients and mix gently. Puree in blender, doing a small amount at a time. Cover and chill for several hours or overnight. At serving time, garnish with any of the following: croutons, snipped parsley, chives, diced green pepper, cucumber, or tomato.

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