Gazpacho

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  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 4 servings
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Ingredients

1 clove garlic, peeled

Kosher salt

1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped

8 ounces cucumbers, peeled, seeded and roughly chopped

2 scallions (white and green parts), roughly chopped

1/2 green bell pepper, cored, seeded and roughly chopped

1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)

1/4 cup roughly chopped fresh flat-leaf parsley

2 tablespoons roughly chopped fresh mint

Freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for garnish

1 tablespoon sherry vinegar

1 1/2 cups chilled low-sodium tomato juice

4 ice cubes

4 tablespoons cubed cucumber, for garnish, optional

Directions

  1. On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
  2. Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well.
  3. Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together.
  4. Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers if using and serve.