Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Gazpacho Coolers

Active time:

Start To Finish:


Yield: About 1 quart

Source: Fine Cooking

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2½ cups rustic bread pieces, torn by hand
2½ lb. very ripe tomatoes, cored, seeded, and chopped (about 5 cups)
1 medium English cucumber, peeled and sliced ¼ inch thick (2 cups)
1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
2 medium cloves garlic, crushed
1 tsp. fresh oregano
¼ cup extra-virgin olive oil
1½ Tbs. white wine vinegar
1¼ cups tomato juice
kosher salt
freshly ground black pepper


Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and ¾ cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.

Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.

When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.


I generally serve this soup as an appetizer. Because it is served in small cups, use ice cube trays that make small ice cubes.

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