Geoffrey's Vegetable Gazpacho

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups cored, seeded and diced ripe tomatoes (about 3 medium tomatoes)
  • 1 cup seeded and diced Kirby cucumber (about 1 large cucumber)
  • 1 cup chopped yellow or red bell peppers
  • 1/2 cup halved seedless green grapes
  • 1/2 cup fresh parsley, plus more for topping
  • 1/4 cup diced red onion
  • 1 small clove garlic, smashed
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil, plus more for topping
  • 1/2 cup vegetable stock, plus more as needed
  • Kosher salt and freshly ground pepper
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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