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

Categories:

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Alton Brown

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Sausage-and-Vegetable Stew

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Squash Vegetable Medley

Recipe courtesy of Rachael Ray

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Macho Gazpacho Vegetable Chunk Salad

Recipe courtesy of Rachael Ray

Gazpacho

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking