Gazpacho
By
Patrick Johnson
@pwjohnso
1
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.
While there are many variations to gazpacho, this recipe is rustic as the ingredients are diced rather than blended or pureed.
Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
15 Min
Method:
No-Cook or Other
Ingredients
- 2 tsp
- anchovy paste
- 2 1/2 c
- tomato juice
- 2 1/2 lb
- tomatoes, peeled, seeded and chopped
- 2 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
- 1/4 c
- fresh basil, chopped
- 1/4 c
- sour cream
- 4
- jalapenos, minced
How to Make Gazpacho
- 1Combine all ingredients and chill covered for at least two hours prior to serving. Adjust seasoning as desired.
About Gazpacho
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tag: Healthy
Hashtag: #summer soup
