Photo: Jennifer Causey; Styling: Graham Yelton
Active Time
25 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 8 (serving size: about 3/4 cup)

Green tomato adds nice tang to the mix. White wine vinegar works in place of sherry. Chilled bowls will keep the soup extra refreshing.

How to Make It

Step 1

Combine 3/4 cup water and bread in a small bowl; let stand 10 minutes.

Step 2

Heat a grill pan over high heat; coat pan with cooking spray. Arrange onions in pan; grill onions 90 seconds on each side or until charred and softened. Coarsely chop.

Step 3

Combine bread mixture, yellow tomatoes, 3 tablespoons olive oil, vinegar, and next 5 ingredients (through serrano) in a blender; process until smooth. Place in a large bowl. Stir in green onions, red tomato, green tomato, zucchini, and 3 tablespoons cilantro. Cover and refrigerate at least 1 hour. Stir well before serving. Place about 3/4 cup soup in each of 8 chilled bowls. Top evenly with remaining 2 tablespoons each oil and cilantro.

Ratings & Reviews

One of the better gazpacho recipes out there

eleight
September 01, 2016
We've made this several times and it's great. Although we didn't bother separating ingredients before blending, it turned out deliciously. The smokiness from the green onions is nice.