Appetizers,  Soups

Ditalini’s Gazpacho

Ditalini’s adaptation of a recipe from a New York Times cookbook:


Ditalini's Gazpacho

  • Servings: 6
  • Difficulty: medium
  • Print


  • 2 small cucumbers (1 1/2 cups when peeled & chopped)
  • 4 ripe tomatoes (3 cups when peeled & chopped)
  • 1 red onion (1 cup when peeled & chopped)
  • 2 tsp finely chopped garlic
  • 1 1/2 cups finely diced red & green peppers
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 egg yolk
  • salt to taste
  • 1 tsp ground white pepper
  • 1/4 tsp Tabasco sauce
  • 1/2 cup tomato juice (can substitute Bloody Mary mix for a slightly spicier taste)


  • small toasted croutons
  • chopped red & green peppers
  • chopped onion
  • chopped, peeled tomatoes
  • chopped cucumber
  • chopped avacado
  • chopped bacon
  • small cooked & peeled shrimp


Peel cucumbers and cut in small cubes. Peel, core, and seed tomatoes, cut in small cubes. Peel and chop onion.

Place cucumbers, tomatoes, and onion in a food processor. Add garlic, peppers, vinegar, lemon juice, olive oil, egg yolk, salt, pepper, Tabasco, tomato juice or Bloody Mary mix. Blend well. Pour mixture into a bowl or pitcher and refrigerate until chilled.

Serve in chilled bowls with garnishes on the side.

Note: peeling & seeding tomatoes is big, messy work, and there are probably canned alternatives. Some people (Philistines, no doubt) may be tempted to substitute tomato juice.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


Amateur cook and barbecue fanatic.

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