Marquesa Gazpacho


  • 4 vine-ripened tomatoes, roughly chopped
  • 3/4 cucumber, peeled and roughly chopped
  • 1/2 small red onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 1/2 cup fresh basil leaves
  • 1/4 loaf French bread, sliced and lightly toasted
  • 1 1/4 cups crushed ice
  • Salt and pepper to taste
  • 1 to 2 Tbsp sherry vinegar
  • 1/2 Tbsp Tabasco? sauce
  • 3/4 cup extra-virgin olive oil


Place vegetables and basil in a bowl. Cover the vegetables with toasted bread. Top bread and vegetables with crushed ice; marinate overnight.

In small batches, puree the mixture in a blender. Add Tabasco? sauce and sherry vinegar. With the blender running, slowly drizzle in the olive oil to emulsify the mixture. Season with salt and pepper; serve chilled.

Makes 4

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