gazpacho

Name: Gazpacho
Prep time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 - english cucumber, unpeeled; 2 - red bell peppers, seeded; 4 - plum tomatoes; 1 - red onion; 3 clove(s) garlic, minced; 3 cup(s) tomato juice; 1/4 cup(s) white wine vinegar; 1/4 cup(s) extra virgin olive oil; 1/2 tablespoon(s) kosher salt; 1 teaspoon(s) fresh round pepper

13 Pinches 1 Photo

Gail Charbonneau

The Villages, FL

Updated on Aug 17, 2015

Great on a hot day.

Rate

prep time 30 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

1 - english cucumber, unpeeled
2 - red bell peppers, seeded
4 - plum tomatoes
1 - red onion
3 cloves garlic, minced
3 cups tomato juice
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon kosher salt
1 teaspoon fresh round pepper

How To Make gazpacho

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.!

Step 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.
Step 3

The longer the gazpacho sits, the more flavors develop. I make it two days ahead.
Step 4

Serve as a cold soup with tortilla chips.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes