August Recipe: Chilled Gazpacho Soup

By Chef Trev |    



12 tomatoes (1/4)

1 onion (rough chop)

2 cucumbers (peeled & roughly diced)

1 LG red bell pepper (roughly diced)

2 cloves garlic (diced)

1tbs oregano (fresh or dried)

1 tbs thyme (fresh or dried)

¼ cup cilantro (chopped)

1 bunch scallions (sliced, for garnish only)

¼ cup olive oil

2 tbs Worcestershire sauce

¼ cup champagne vinegar

1 tbs Dijon mustard

1tsp tobasco sauce

1 tsp sugar

1 tbs ground cumin

1 loaf French baguette bread (optional)

Salt & pepper (to taste)

*For this recipe you will need a juice blender or a hand blender


This is one of the easiest and delish soups you can make. There are only 2 steps. The first step is to put all your ingredients in large container (except the scallions) with a lid including the bread and mix well together (The bread is a very important part of this recipe because it gives the soup a nice consistency (but it is optional).

Allow to marinate for 2-3 hours (the longer the better). The final step is to put your gazpacho mix in to the blender, blend until smooth and adjust the seasoning to your liking. Garnish your gazpacho with the sliced scallions and you can toast the rest of your French baguette for crotons to accompany your summer soup! Enjoy!!!! Que Aproveche!!!

Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.