Recipe courtesy of Geoffrey Zakarian
Geoffrey's Vegetable Gazpacho
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Puree the tomatoes, cucumber, bell peppers, grapes, parsley, red onion, garlic, vinegar and cumin in a blender until almost smooth. With the blender running, pour in the olive oil in a slow, steady stream until the gazpacho is smooth.

Add 1/2 cup vegetable stock and blend again. If the gazpacho is too thick for you, add more stock until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl, about 1 hour. Drizzle each serving with olive oil and top with parsley.

Photograph by Levi Brown

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