Gazpacho Panzanella
Refreshingly vibrant and bursting with Mediterranean flavors, Gazpacho Panzanella is the ultimate fusion of two classic summer staples—cool, silky gazpacho and rustic Italian bread salad. This no-cook recipe combines ripe tomatoes, crisp cucumber, and sweet bell peppers with cubes of stale crusty bread that soak up a tangy blend of red wine vinegar and extra-virgin olive oil. Blended and strained to perfection, the gazpacho liquid infuses each bite, while chunks of fresh veggies add a hearty crunch. Finished with fragrant basil and optional cherry tomatoes, this chilled dish is ideal for a light lunch, an al fresco dinner, or an elegant starter. Packed with seasonal produce, this quick 25-minute recipe serves a refreshing burst of sunshine in every bite! Perfect for summer entertaining, it’s a must-try for tomato and bread salad lovers alike.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 medium ripe tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 2 small garlic cloves
- 3 cups stale crusty bread
- 0.25 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 0.5 cup cold water
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup basil leaves
- 1 cup optional cherry tomatoes
Instructions
Cut the stale crusty bread into 1-inch cubes and spread them out on a baking sheet to dry further if needed.
Core and roughly chop 4 of the medium tomatoes, reserving 2 tomatoes for garnish. Place the chopped tomatoes in a blender or food processor.
Peel and dice half the cucumber, saving the other half for garnishing the salad. Add the diced cucumber to the blender.
Deseed and chop the red bell pepper, and add it to the blender along with half of the red onion and the garlic cloves.
Add the cold water, red wine vinegar, extra-virgin olive oil, kosher salt, and black pepper to the blender. Blend until smooth.
Strain the blended mixture through a fine sieve into a large bowl to remove any seeds or skin, pressing with a spatula to extract all the liquid. Discard the solids.
Place the bread cubes in the bowl with the strained gazpacho liquid and allow them to soak up the flavors for about 10 minutes, stirring occasionally.
Dice the reserved tomatoes, cucumber, and the remaining red onion, and add them to the bowl with the soaked bread to create a chunky texture.
Toss the mixture gently but thoroughly to combine. Adjust seasoning with more salt or vinegar if needed.
Chill the Gazpacho Panzanella in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Before serving, stir the chilled mixture, garnish with fresh basil leaves, and optionally top with halved cherry tomatoes for extra color and sweetness.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 12.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
