Gazpacho

Gail Charbonneau

By
@charbsbeach

Great on a hot day.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1
english cucumber, unpeeled
2
red bell peppers, seeded
4
plum tomatoes
1
red onion
3 clove
garlic, minced
3 c
tomato juice
1/4 c
white wine vinegar
1/4 c
extra virgin olive oil
1/2 Tbsp
kosher salt
1 tsp
fresh round pepper

Directions Step-By-Step

1
Roughly chop cucumber, bell peppers, tomatoes and red onion into 1" cubes. Put each vegetable separately into a food processor and pulse until coarsely chopped. Do not over process.!
2
After each vegetable is processed combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil salt and pepper. Mix well and chill before serving.
3
The longer the gazpacho sits, the more flavors develop. I make it two days ahead.
4
Serve as a cold soup with tortilla chips.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy