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Feasting With FARE: Gazpacho

We're off to Spain as Chef Leslie Durso brings to life a favorite childhood recipe. Follow along for how to make this cold, delicious, and allergen-friendly soup!


  • 3 pounds roma tomatoes, halved
  • ½ large purple onion, quartered 
  • 1 garlic clove
  • 1 large cucumber, peeled, seeded, and diced
  • 1 red bell pepper, diced
  • ½ cup fresh basil 
  • ¼ cup extra virgin olive oil
  • 2 tbsp. sherry vinegar
  • ½ tsp. cumin 
  • salt and pepper to taste


  1. Blend the tomatoes, onion, garlic, cucumber, and bell pepper in a blender.
  2. When smooth, add in the basil, olive oil, sherry vinegar, cumin, and a pinch of salt and pepper. 
  3. Puree again until smooth. 
  4. Place in an airtight container and refrigerate 2 hours to overnight. 
  5. Serve chilled with a drizzle of olive oil and basil.

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