Gazpacho Recipe
User Reviews
5
Gazpacho Recipe
Description
This Gazpacho recipe starts by pulsing raw vegetables like plum tomatoes, red bell peppers, unpeeled and seeded cucumbers, and red onions separately in a food processor until coarsely chopped but not pureed, preserving some chunkiness and texture. All the vegetables are combined in a large bowl with tomato juice, which acts as a flavorful base, along with olive oil to add richness and white wine vinegar for acidity. Minced garlic and seasoning with salt and pepper round out the flavor profile.
The soup is chilled thoroughly before serving to allow flavors to meld and develop depth. Fresh basil, either chiffonade or sprigs, is added as a garnish to contribute a herbal freshness that complements the vegetables. The result is a cool, tangy soup that is textured and bright rather than smooth or heavy.
Gazpacho works as a light appetizer or refreshing dish on warm days. It can be served in generous cups or small appetizer portions. Leftovers can be stored in the refrigerator for up to four days in an airtight container. The recipe suggests flexibility with vegetables, noting that ripe or yellow tomatoes can be used in place of plum tomatoes, and various cucumber types are acceptable.
Ingredients
- 8 plum tomatoes roughly chopped into 1-inch pieces (see note 1)
- 3 bell pepper cored, seeded, and roughly chopped into 1-inch pieces, red
- 2 cucumber unpeeled, halved lengthwise, seeded, and roughly chopped into 1-inch pieces (see note 2, thin-skinned
- 2 medium red onions roughly chopped into 1-inch pieces
- 46 ounces tomato juice (see note 3)
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 6 cloves garlic minced (see note 4)
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- basil chiffonade or a sprig, for garnish, fresh
Instructions
- In a food processor fit with the steel blade, and working with one vegetable kind at a time, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped (do not pulse to mush).
- Combine all vegetables in a very large bowl (at least 4 quarts). Stir in tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and chill well. Garnish with fresh basil.
Notes
- Store leftover gazpacho in an airtight container in the refrigerator for up to 4 days.
- Use ripe or yellow tomatoes as alternatives to plum tomatoes according to availability.
- Choose thin-skinned cucumbers like hothouse or Persian for better texture and flavor.
- Select good-quality, low-sodium tomato juice to control saltiness; avoid very salty tomato vegetable beverages.
- Adjust the amount of garlic to taste; the recipe calls for 6 cloves but less can be used if preferred.
- This recipe yields about 16 cups, suitable for 8 main servings or 16 appetizer servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 cups each)
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 200kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 26mg | 1% |
| Potassium | 780mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 2727IU | 55% |
| Vitamin C | 100mg | 111% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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