Hands-On Time
10 Mins
Total Time
1 Hour 10 Mins
Yield
4 (serving size: 1 cup gazpacho, 1 Tbsp. sour cream)
Greg DuPree

How to Make It

Step 1

Process chopped heirloom tomatoes, bread, oil, vinegar, salt, cayenne pepper, and 1 cup of the chopped cucumber in a blender until smooth. Transfer to a bowl. Stir in cherry tomatoes and remaining 1 cup chopped cucumber. Chill 1 hour. Ladle gazpacho into each of 4 bowls; dollop evenly with sour cream.

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Ratings & Reviews

/5
Reviews
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