Recipe courtesy of Food Network Kitchen

Gazpacho

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

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.

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