Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 1 long English cucumber, about 12 ounces, halved lengthwise and seeded, but not peeled, cut into large dice, about 2 cups; 2 red bell peppers, cored, seeded and cut into large dice, about 3 cups; 4 plum tomatoes large dice, about 12 ounces or 2 cups; 1 small red onion diced, about 4-5 ounces or one cup; 3 garlic cloves, minced very fine or pushed through a garlic press, about 2 tablespoons; 3 cups tomato juice; ¼ cup white wine vinegar; ¼ cup extra virgin olive oil; ½ teaspoon kosher salt; 1 teaspoon freshly ground black pepper; Sour cream, for garnish (optional)

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Gazpacho

The flavors of the gazpacho will develop the longer it sits, so allowing it to chill for a few hours before serving will really intensify the flavors of this terrific soup.

Yield: 6-8 servings

Prep: 20 minsTotal: 20 mins

Ingredients

1 long English cucumber, about 12 ounces, halved lengthwise and seeded, but not peeled, cut into large dice, about 2 cups 2 red bell peppers, cored, seeded and cut into large dice, about 3 cups 4 plum tomatoes large dice, about 12 ounces or 2 cups 1 small red onion diced, about 4-5 ounces or one cup 3 garlic cloves, minced very fine or pushed through a garlic press, about 2 tablespoons 3 cups tomato juice 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1/2 teaspoon kosher salt 1 teaspoon freshly ground black pepper Sour cream, for garnish (optional)

Instructions

Cut the cucumber, peppers, tomatoes and onion into large dice.
In a food processor, pulse the cucumber until coarsely chopped. (Do not over-process – you want some texture from the vegetables in your finished gazpacho.) Pour the chopped cucumber into a very large bowl.
Repeat this process for each vegetable – separately chopping the peppers until coarse, then the tomatoes, then the onion – and pour each processed vegetable into the same large bowl.
Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well.
Take about 3 cups of the mixture and pour it back into the food processor. Process until pureed. Pour the pureed mixture back into the bowl and mix again. Note: This step is optional – you can leave your gazpacho chunky if you like. We prefer ours slightly more pureed – but not completely processed.
Chill in the refrigerator for a few hours before serving.
When ready to serve, spoon into a soup bowl and add a dollop of sour cream for garnish (optional).

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Cuisine: Spanish Method: chilled

Find it online: https://www.afamilyfeast.com/gazpacho/