3 Videos | Photo: Gazpacho Recipe
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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By Gracie and Simon
Spartanburg, SC
on May 18, 2013
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Delicious and easy! In addition to tomato juice, I add Bloody Mary mix to spice it up a bit.
By ashattack104
on March 28, 2013
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Best gazpacho ever!!! This is our Orioles Opening Day Party go-to recipe and it is always a HUGE HIT! I don't alter the recipe at all but always serve it with some homemade (or store bought croutons on the side as well as some Cilantro Lime Sour Cream for guests to dollop on top of their gazpacho which is a wonderful topping for this! For the Cilantro-Lime Sour Cream you just need: 1/4 cup sour cream, 2 tablespoons chopped fresh cilantro, 1/4 teaspoon cumin, juice and zest from one lime, & salt to taste. Mix everything together and let sit for @ least 2 hours (the sour cream and the gazpacho are definitely better if you let it sit overnight so the flavors mesh together. Another wonderful Ina recipe! Thanks Ina! :
By tsbear
on February 09, 2013
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Love this soup. I add avocado chunks, or, instead of avocado, I add some garlic roasted shrimp.
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