Gazpacho Eclipse! Apr07


Related Posts

Share This

Gazpacho Eclipse!

Red and White Gazpacho Eclipse

In this segment, Chef Cristian Feher, joins Jerry Penacoli and Cyndi Edwards on the Daytime Show to demonstrate a quick and easy cold soup recipe – Eclipse of Red and White Gazpacho.

Many people are familiar with tomato-based red gazpacho. But did you know that there is also white gazpacho? It’s made with grapes, apples, milk, garlic and other fresh ingredients.

Here are the recipes:

Tomato and Cucumber Gazpacho


– 1 can of san marzano plum tomatoes

– 1 cucumber, seeded, peeled and cut into chunks

– 1 chopped red bell pepper

– 1/2 diced onion

– 1 jalapeno, seeded and chopped

– 2 garlic cloves

– 1/4 cup olive oil

– 1 lime, the juice of

– 2 tsp Worchestershire sauce

– 1/2 tsp ground cumin

– Salt and pepper to taste

– Basil, chiffonade


  1. Put all ingredients, except for the salt and pepper, into a food processor and process until soupy and a little chunky.
  1. Season with salt and pepper to taste.
  1. Serve with chopped ribbons of fresh basil (chiffonade).

White Gazpacho


  • 2 Granny Smith apples, peeled and diced
  • 1 cup of seedless grapes
  • 2 cloves of garlic
  • 1 ½ cups of day-old bread, cubed
  • ½ cup of blanched almonds
  • 1 tsp of red wine vinegar
  • 1 cup of milk
  • ¼ cup of olive oil
  • Salt and Pepper to taste


  1. Put all ingredients into a food processor or blender, except for the salt and pepper, and puree.
  2. Season with salt and pepper, and serve chilled.