How to Make Red and White Gazpacho

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.