easy gazpacho recipe

Name: Easy Gazpacho Recipe
Prep time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 large tomatoes peeled and chopped; 1/2 small onion chopped; 1/2 english cucumber peeled and chopped; 1 small red pepper chopped; 2 clove(s) garlic mined; 1 jalapeno minced; 1 teaspoon(s) sea salt; 1/4 teaspoon(s) fresh ground black pepper; 1/2 teaspoon(s) tabasco sauce; 2 tablespoon(s) balsamic vinegar; 1 tablespoon(s) worcestershire sauce; 1 1/2 teaspoon(s) ground cumin; 1/8 teaspoon(s) ground cayenne pepper; 2 tablespoon(s) fresh basil chopped; 1/8 teaspoon(s) dried marjoram

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Beth Pierce

Ofallon, MO

Updated on Jun 28, 2020

This Spanish Gazpacho recipe is bursting with the flavors of sun-ripened tomatoes, cucumber, sweet red bell pepper, garlic, jalapeno and a perfect blend of appetizing spices and herbs. This chilled soup is one of my favorites because it is literally bursting with flavor and so easy to make.

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This flavor packed chilled Spanish soup with sun-ripened tomatoes, cucumbers, onions, sweet red bell pepper, jalapeno and garlic is made easy in a food processor. It is ideal for the hot summer months and tasty enough for luncheon engagements.

prep time 30 Min

cook time

method Food Processor

yield 4 serving(s)

Ingredients

4 large tomatoes peeled and chopped
1/2 small onion chopped
1/2 english cucumber peeled and chopped
1 small red pepper chopped
2 cloves garlic mined
1 jalapeno minced
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon tabasco sauce
2 tablespoons balsamic vinegar
1 tablespoon worcestershire sauce
1 1/2 teaspoons ground cumin
1/8 teaspoon ground cayenne pepper
2 tablespoons fresh basil chopped
1/8 teaspoon dried marjoram

How To Make easy gazpacho recipe

Step 1

In a large bowl gently stir together tomatoes, onion, cucumber, red pepper, garlic, jalapeno, salt, pepper, Tabasco Sauce, balsamic vinegar, Worcestershire Sauce, cumin, cayenne, basil and marjoram.

Step 2

Run 3/4’s of the mixture through a food processor on high until finely pureed. Next combine the finely pureed mixture and the reserved chopped vegetables in an airtight container. Refrigerate and chill for 2 hours up to overnight.
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