gazpacho

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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.

★★★★★ 1 Review
serves 6-8
prep time 15 Min
method No-Cook or Other

Ingredients For gazpacho

  • 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 md
    cucumbers, peeled, seeded and chopped
  • 1/2 lg
    red onion
  • 2 lg
    red bell pepper, chopped
  • 1/4 c
    fresh basil, chopped
  • 1/4 c
    sour cream
  • 4
    jalapenos, minced

How To Make gazpacho

  • 1
    Combine all ingredients and chill covered for at least two hours prior to serving.
  • 2
    Adjust seasoning as desired. In addition to salt and pepper, consider Worcestershire, Maggi and/or Tobasco to your liking.
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