Gazpacho

Recipe courtesy Food Network Kitchens

Show: How To Boil WaterEpisode: Blender Soups

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Prep Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: 1 hr 0 min
Cook: --
Total:: 1 hr 20 min

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Ingredients

1 clove garlic
2 teaspoons kosher salt
1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
1/2 pound cucumbers, peeled, seeded, and roughly chopped
1/2 green bell pepper, cored, seeded, and roughly chopped
2 scallions (white and green), roughly chopped
1/4 jalapeno, stemmed and chopped with seeds, if you like the heat
1/4 cup roughly chopped fresh flat-leaf parsley (1/2 small bunch)
2 tablespoons roughly chopped fresh mint leaves
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon sherry vinegar
1 1/2 cups chilled tomato juice
4 ice cubes

Directions

On a cutting board, lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife.

Mix the garlic, tomato, cucumber, bell pepper, scallion, jalapeno, parsley, and mint in a large bowl. Season with the salt and pepper, to taste. Stir in the olive oil and sherry and toss well.

Add half of the vegetable mixture to the blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Store in the refrigerator for at least 1 hour for the flavors to come together.

Divide among chilled soup bowls and serve.

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Comments & Reviews

recipe Gazpacho
Anonymous 08-23-2008
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Good but not great
Rated: 3 stars out of 5

This is a good recipe but not exactly what I was looking for. Initially it was very good but the flavors a little too much... and it tasted watery the next day.Read more
recipe Gazpacho
Anonymous 08-19-2007
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5 Star Gaspacho
Rated: 5 stars out of 5

This was quick and easy and using my own heirloom tomatoes and herbs made it a 5 star recipe!
recipe Gazpacho
Susan Tacoma, WA 07-12-2007
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Tradition
Rated: 3 stars out of 5

This is the more or less traditional soup, but I find I like the soup better when I leave the second half of the ingredients... in chunks. It gives better mouth feel and allows some of the flavors to strike individual notes.Read more
recipe Gazpacho
Jeanetta Medford, OR 07-12-2006
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Not what I expected
Rated: 1 stars out of 5

I had never tried this recipe before; big mistake. I served to a ladies' luncheon and most of them left it half-eaten. The... soup's appearance was a bit stomach turning and the taste was uninteresting even though I added much more vinegar than it called for. Other than the added vinegar I did not deviate from the recipe.Read more
recipe Gazpacho
Anonymous 02-20-2006
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just like in Spain
Rated: 5 stars out of 5

This gazpacho is light, tangy and delicious. It may look like a lot of ingredients, but with a food processor (or even... without) it is a snap to put together. Be conservative with adding spice once you taste the finished product - letting it sit for a few hours will really bring the flavor out, then you can decide if it needs more. I suggest adding more than 1/4 jalapeno if you want any heat whatsoever. Truly amazing - I can eat the entire batch easily in a couple sittings. I can't get enough of it!Read more
recipe Gazpacho
JEANNIE Berlin, NJ 05-23-2004
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Refreshingly Easy to Make
Rated: 5 stars out of 5

I found this recipe to be very easy to make. Preparation time is minimal. Everyone loved this, even some of my co-workers... who were willing to try. This is definitely going to be a once a month dish in my house.Read more