San Marzano Gazpacho

Serve with Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers and Corn Bread Crostini.


  • 1 red bell pepper
  • 1 1/2 red chili peppers, seeded and chopped
  • 1/2 English (seedless) cucumber, peeled and chopped
  • 1 slice good-quality white bread, crust removed and torn
  • 1 small red onion, chopped
  • 2 cloves garlic, grated into a paste
  • 2-3 small ribs celery, from the heart with leafy tops, chopped
  • A small handful of flat leaf parsley
  • A few leaves of fresh basil, torn
  • 1 can Italian San Marzano tomatoes (28 ounces)
  • Extra virgin olive oil (EVOO), for drizzling
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper


Char the bell pepper over an open flame or under the broiler. Place in a bowl and cover with plastic wrap. When cool, peel, seed and roughly chop the bell pepper and add to a food processor. Add the chili peppers, cucumber, bread, onion, garlic, celery, parsley, basil, tomatoes, a drizzle of EVOO, lemon juice, salt and pepper. Process until fairly smooth. Place in small pitcher and chill along with small shot glasses for serving.

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