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Gazpacho

Gazpacho

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6-8 servings
  • Category: soup
  • Method: chilled
  • Cuisine: Spanish

Description

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.


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)


Instructions

  1. Cut the cucumber, peppers, tomatoes and onion into large dice.
  2. 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.
  3. 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.
  4. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well.
  5. 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.
  6. Chill in the refrigerator for a few hours before serving.
  7. When ready to serve, spoon into a soup bowl and add a dollop of sour cream for garnish (optional).

Keywords: Gazpacho