Gazpacho

1
Gail Charbonneau

By
@charbsbeach

Great on a hot day.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Gazpacho

Step-by-Step

  • 1Roughly 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.!
  • 2After 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.
  • 3The longer the gazpacho sits, the more flavors develop. I make it two days ahead.
  • 4Serve as a cold soup with tortilla chips.

Printable Recipe Card

About Gazpacho

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