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.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Cut the stale crusty bread into 1-inch cubes and spread them out on a baking sheet to dry further if needed.

Step 2

Core and roughly chop 4 of the medium tomatoes, reserving 2 tomatoes for garnish. Place the chopped tomatoes in a blender or food processor.

Step 3

Peel and dice half the cucumber, saving the other half for garnishing the salad. Add the diced cucumber to the blender.

Step 4

Deseed and chop the red bell pepper, and add it to the blender along with half of the red onion and the garlic cloves.

Step 5

Add the cold water, red wine vinegar, extra-virgin olive oil, kosher salt, and black pepper to the blender. Blend until smooth.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Toss the mixture gently but thoroughly to combine. Adjust seasoning with more salt or vinegar if needed.

Step 10

Chill the Gazpacho Panzanella in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Step 11

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

Serving size	2418.9 grams (2418.9g)

Amount per serving	% Daily Value*
Calories	2686

Total Fat 76.60g	98%
Saturated Fat 11.30g	57%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 4086mg	178%
Total Carbohydrate 422.20g	154%
Dietary Fiber 31.10g	111%
Total Sugars 51.00g
Protein 70.30g	141%

Vitamin D 0IU	0%
Calcium 487mg	37%
Iron 22mg	123%
Potassium 3687mg	78%

*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.

Source of Calories

Fat: 25.9%

Protein: 10.6%

Carbs: 63.5%