Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 6-8
Cuisine: Spanish
Ingredients: 2 tsp anchovy paste; 3 1/2 c tomato juice; 2 1/2 lb tomatoes, peeled, seeded and chopped; 3 c beef stock (see recipe in "the basics"); 1/4 c extra virgin olive oil; 3 Tbsp red wine vinegar; 3 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 2 medium cucumbers, peeled, seeded and chopped; 1/2 large red onion; 2 large red bell pepper, chopped; 1/4 c fresh basil, chopped; 1/4 c sour cream; 4 jalapenos, minced

By Patrick Johnson
@pwjohnso

Gazpacho is a traditional Spanish soup typically searved during the summer months as it is served cold.

While there are many variations to gazpacho, this recipe is rustic as the ingredients are diced rather than blended or pureed.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

6-8

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

2 tsp

anchovy paste
3 1/2 c

tomato juice
2 1/2 lb

tomatoes, peeled, seeded and chopped
3 c

beef stock (see recipe in "the basics")
1/4 c

extra virgin olive oil
3 Tbsp

red wine vinegar
3 clove

garlic, minced
1 tsp

salt
1/2 tsp

black pepper
2 medium

cucumbers, peeled, seeded and chopped
1/2 large

red onion
2 large

red bell pepper, chopped
1/4 c

fresh basil, chopped
1/4 c

sour cream
4

jalapenos, minced
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How to Make Gazpacho

Step-by-Step

Combine all ingredients and chill covered for at least two hours prior to serving.
Adjust seasoning as desired. In addition to salt and pepper, consider Worcestershire, Maggi and/or Tobasco to your liking.

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