Recipe courtesy of Paula Deen
Gazpacho
Total:
4 hr 10 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 10 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Tomato Water:

Directions

Combine the first 8 ingredients in a large bowl and blend using an immersion blender.*

Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.

Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

Tomato Water:

Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.

Cook's Note

*If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.

IDEAS YOU'LL LOVE

Peach Cobbler

Recipe courtesy of Gina Neely|Pat Neely

Zucchini Gratin

Recipe courtesy of Ina Garten

Gazpacho

Recipe courtesy of Anne Burrell

Gazpacho

Recipe courtesy of Firefly on Paradise

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Jamie Deen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking