Photo: Gazpacho Recipe
Ingredients
- 2 pounds ripe tomatoes, roughly chopped
- 1 English cucumber, peeled and roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1 orange bell pepper, seeded and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- Kosher salt and freshly ground black pepper
- 1/3 cup good extra-virgin olive oil, plus more for garnishing
- 2 tablespoons sherry vinegar
Directions
Add the tomatoes, cucumber, garlic, bell pepper and shallot to a large bowl and toss together with a big pinch of salt and pepper. Add to a blender and blend until smooth (you may have to do this in batches). Then drizzle in the olive oil and vinegar with the blender running. Place back in the bowl, cover and refrigerate for at least 1 hour for the flavors to develop and for the soup to chill.
Ladle soup into bowls and drizzle with olive oil to serve.
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By patty407@gmail.com
jemez springs, NM
on October 08, 2012
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So simple in prep and ingredients. Crisp, clean beautiful taste..
By Shannoncooks17
Wisconsin
on September 10, 2012
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Love it! I have been making this all summer. I am not a fan of chunky cold soups and this is perfect. Good way of getting all my veggies in and eating healthy! I used red wine vinegar because we didn't have the sherry vinegar and it was wonderful.
By leemcb
TX
on September 06, 2012
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Used this on a veggie smoothie last night--FABULOUS! Jack hit it out of the park. About time he got his own show--he must be FIVE now? Food Network waited way too long. Jack brings every show together with his ginny's & his pop's recipes. I'm sure he'll outgrow his horror of chocolate. Uh, Jamie's great too--. Now the recipe--added Cholula hot sauce and vinegar from Trappey's hot peppers. My other half-doesn't like spicy things-loved this. I was out of sherry vinegar, but am going to make a smoothie to the recipe tonight-love sherry vinegar! I added spinach & edemame to the smoothie. Gazpacho or smoothie, this recipe really WORKS. Thanks Jack--uh, Jamie. *G*
Read all 24 reviews