Recipe courtesy of Gourmet Magazine

Gazpacho

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  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 4 servings
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Ingredients

1 English cucumber (about 13 inches long)

1 (1/4-pound) piece jicama

1 small red bell pepper

1 celery rib

1 small garlic clove

2 cups V8 or tomato juice

2 tablespoons fresh lemon juice, or to taste

1 1/2 teaspoons Worcestershire sauce, or to taste

Salt and pepper

Garnish: chopped fresh chives

Directions

  1. Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl. Peel jicama and cut enough into 1/4-inch dice to measure 1 cup. Cut bell pepper and celery into 1/4-inch dice and add with diced jicama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.
  2. In a blender puree half of soup until smooth and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour, and up to 2 days. Season soup and serve garnished with chives.

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