Photo: Gazpacho Recipe
Ingredients
- 2 1/2 pounds vine-ripened or canned tomatoes, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 small onion, chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
- 3 tablespoons red-wine vinegar, or to taste
- 1 tablespoons olive oil
- Ice water or tomato juice for thinning soup
- Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish
Directions
In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 8 reviews
By liwnicz_10420732
Redlands, CA
on September 02, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After tasting the finished product, I added cayenne and freshly squeezed lemon. I didn't have lime, I think that would have been even better and I will use it next time.
The longer this sits, the more delicious it gets. Very nice and easy recipe, you just need to make some small additions.
By karen.noel_7296704
Cincinnati, OH
on September 04, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was my first time having Gazpacho. I looked at several recipes and decided that this one looked good. It's raw, healthy and quite good. I'll have this recipe again, soon.
By amy.pariser
Chicago, IL
on August 28, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This turned out absolutely amazing even though I didn't leave it overnight. Huge success with entire family!
Read all 8 reviews