Firefly Gazpacho


On a trip to Vegas, I fell in love…with a tapas restaurant!

Firefly Tapas Kitchen & Bar is my new favorite Vegas hangout. Reasonable prices, good locations and amazing food.  Some of the highlights: Gazpacho, Camarones a la diabla, Filet Mignon sliders and pitchers of Mojitos…yum, mojitos! (Recipe coming soon…waiting for the mint to revive from vacation)

I’m not really a big cold soup person but the gazpacho was one of the must tries from Yelpers. Yelp is awesome! While I don’t necessarily agree with everything people write, it definitely gives good perspective on what to expect and best bets on the menu.

And they were right. Wow! Their gazpacho is thick, full of flavor and perfect for bread dipping. Even my husband liked it…

Our last trip to Vegas was in January and I keep having cravings for mojitos and gazpacho so I decided to try my hand at it. Fortunately, Firefly was featured on $40 a Day and let in on the recipe.   After reading the comments from others, I made some minor adjustments to make the recipe more manageable.

This recipe is an amazing, light summertime meal that even picky eaters can enjoy.


4 medium tomatoes

1/2 cup extra-virgin olive oil

¼ cup apple cider vinegar

1 can tomato sauce in 1 ½ cups of water

3 slices of bread, lightly toasted and torn into small pieces

1 medium cucumber, peeled, seeded and chopped

1 red bell pepper, chopped

1/2 red onion, chopped

2 – 3 cloves of garlic, minced

2 tbsp. parsley

1/2 bunch cilantro, chopped

1 tbsp. hot sauce

½ tsp. salt


  1. Over high heat bring a pot of salted water to boil. Prepare an ice bath in a medium bowl.
  2. Cut an “x” on the tops and bottoms of the tomatoes.
  3. When the water is boiling, put tomatoes in water for 2 – 3 minutes or until the skins start to peel back.
  4. Remove tomatoes from the pot with tongs and place directly into ice bath. Be careful not to splash, water on tomatoes is extremely hot. Leave tomatoes in water until cool.
  5. Remove skins and seeds and cut into small chunks.
  6. In a separate bowl, whisk together olive oil, vinegar and tomato water. Add bread to soak.
  7. Drain water from ice bath and combine diced tomatoes, cucumber, red bell pepper, red onion, garlic, parsley and cilantro.
  8. Place 1/3 of the bread soak and veggie mixture in a food processor. Blend until smooth. Repeat for the other 2/3 of the ingredients. Place in a large bowl and stir.
  9. Chill 30 minutes to an hour. Serve with fresh cilantro or pico de gallo and bread.

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1 comment

  1. Mavrick November 2, 2011 at 10:39 am Reply

    If your articles are awalys this helpful, “I’ll be back.”

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