Chris Brugler's Tomato Gazpacho With Manchego & Rustic Croutons

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Chris Brugler’s Tomato Gazpacho With Manchego & Rustic Croutons

Makes 8 servings

Go to COOKING “Home&Family” for today’s recipe

*Note: Make sure you cut the garnish items while you are prepping the gazpacho ingredients.
Gazpacho Ingredients:

  • 3 pounds vine ripened tomatoes cut in halves
  • 1 bunch basil washed and cut
  • 4 cups sourdough bread cut into ½-inch pieces
  • 2 red pepper seeds removed and diced
  • 2 cucumber peeled and chopped
  • 1 tablespoon red onion dice
  • ¼ cup red wine vinegar
  • ¼ cup sherry wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves minced
  • Salt & Pepper to taste
  • 1 cup water possibly 2 depending on the consistency you prefer


Garnish Ingredients:

  • ½ red pepper medium dice
  • ½ cucumber medium dice
  • 1 bunch scallions fine dice
  • Sourdough croutons
  • Manchego cheese shaving


    1. Add first 11 ingredients in a large mixing bowl, Squeeze and mix well so the juices are released from the tomatoes.
    1. Marinade gazpacho mixture for 1 hour. In a blender or food processor puree gazpacho mixture in batches.
    1. Strain gazpacho and adjust salt and pepper.
    1. Chill for at least 4 hours and up to 1 day.
  1. Serve in a chilled bowl top off with your garnish ingredients.





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