Gazpacho

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 211
Oh - my- God, this is not gazpacho and never will be. Call it Ina´s liguid salad or whatever you want but no gazpacho. Gazpacho has a macerated garlic, bread, salt, olive oil and vinager base, that you add either to water, (ajo blanco) or to tomato liquified, (gazpacho proper). It is served cold, and it is a Spanish dish, not Mexican. Comes from Andalucía and is mostly a summer dish. item not reviewed by moderator and published
I love this recipe. The only modification I make is to use about 1/3 a red onion. A whole one is just too much! item not reviewed by moderator and published
Highly recommend this recipe! Super easy to make, very tasty and figure friendly since it has no bread in it. Thank you, Ina! This is another big hit in my household for adults and kids alike. item not reviewed by moderator and published
I am from the south of Spain and I feel entitle to say that this soup, while very tasty, should never be called gazpacho. The proportion of ingredients might change from family recipe to family recipe (I use far less cucumber myself, for example) but the consistency is always that of a juice. Some people add a small quantity of the chopped vegetables (about 2 tbs in each bowl) to their bowl and that might be the reason why in the US the gazpacho is believed to have the consistency of this recipe but, as I said before, it should be far more liquid. item not reviewed by moderator and published
What a wonderful result from such a simple recipe! I told my kids they were eating "salsa soup," which is really what this tastes like. Check out my full review of this great summer recipe on my blog: http://alovelettertofood.blogspot.com/2014/08/gazpacho.html item not reviewed by moderator and published
This recipe is a KEEPER! As usual, Ina "delivers" with simple yet elegant combinations of ingredients. I love the chunky texture of this dish, and the flavor was superb, even right after making it. My plan was to make it a day ahead, but I honestly could not stop myself from eating a bowl of it an hour after I made it! It's fresh, satisfying, and the combination of the acidity of the vinegar with the richness of the other flavors is amazing. Not to mention that it's full of vitamins! Love you, Ina! item not reviewed by moderator and published
We have a lot tomatoes from our garden and I did not want to waste them; Ina's Gazpacho was delicious and easy to cook, the result amazing. item not reviewed by moderator and published
Picked this recipe over Alton's as it had fewer ingredients and I didn't have a lot of time. Next time I will use a sweet onion and start by using only half as well as use only 1 clove of garlic. I used a whole red onion this time and 3 cloves of garlic and the soup was as spicy as it would have been had I used a jalapeño. Otherwise, it was pretty good. I may make a second batch and eliminate both onion and garlic and stir the two together, but wow will that be a whole lotta soup for us to eat. Great party recipe in that it makes enough to serve 6-8 adults. item not reviewed by moderator and published
This recipe is beyond delicious. It was supposed to be an accompaniment to a larger meal and became the focal point. This recipe goes with anything you are preparing this summer. item not reviewed by moderator and published
This recipe is super quick and easy with a food processor. After making it a few times (delicious, as is), I used a 28oz can of San Marzano whole tomatoes, chopped them in the food processor, and then added a cup of white wine. Divine. item not reviewed by moderator and published
I just spent a month in Spain, and I agree. There the gazpacho is pureed until it appears creamy. Then the garnishes are added on top, onion, tomato, cucumber, and, there, small croutons. item not reviewed by moderator and published

This recipe is featured in:

Summer Entertaining Guide