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Article: Summer Gazpacho

Summer Gazpacho

Summer Gazpacho


  • 2 pounds, ripe tomatoes
  • 1, english cucumber - peeled and diced
  • 1, red bell pepper - stem and seeds removed
  • 2 cloves, garlic
  • 1/4 cup, red onion - finely diced
  • 1 slice, thick white bread - torn
  • 1/4 cup, il Fustino Italian Varietals EVOO
  • 1 1/2 tbsp, il Fustino Tomato White Balsamic
  • 1 tsp, kosher salt
  • 1/2 tsp, black pepper


In a large bowl, whisk together the EVOO, balsamic, salt and pepper. Add all prepped, cleaned and chopped vegetables to the bowl and cover. Let marinate overnight (or for at least 3 hours).

Transfer the marinated vegetables into a blender and add the torn slice of bread. Pulse on high until smooth.

Pour into a bowl and let rest for 15 minutes, until the bubbles subside.

Transfer to small bowls and serve with a drizzle of EVOO and a slice of toast. Enjoy!