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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 177 reviews
By kera719
on June 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome with just a few additions/modifications: I used spicy V8 juice, 1 finely chopped jalapeno, (could have used a bit more imo, a large handful of chopped fresh cilantro and two stalks of finely chopped celery. 1 day later after seasonings settled, spectacular.
By jackaroo1078
on June 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We make this several times a summer and never tire of having it. It's great for a party, too. Serving suggestion: add a dolop of sour cream or yogurt and chopped cilantro to the top of each serving.
By mefogg
on June 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely delicious! I was a little bit skeptical that the recipe called for tomato juice; however, it was wonderful. The recipe is incredibly tasty, healthy, and best of all, it gets better with age!
Read all 177 reviews