Gazpacho Recipe
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5.0
21 reviews
Excellent
Gazpacho Recipe
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Make the most of summer’s bounty with this easy Gazpacho Recipe, a chilled soup that requires no cooking whatsoever. Serve it in a bowl or a tall glass; you’ll love it more with every cool, savory sip you take.
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Ingredients
- 8 plum tomatoes roughly chopped into 1-inch pieces (see note 1)
- 3 red bell peppers cored, seeded, and roughly chopped into 1-inch pieces
- 2 thin-skinned cucumbers unpeeled, halved lengthwise, seeded, and roughly chopped into 1-inch pieces (see note 2)
- 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 and freshly ground black pepper to taste
- fresh basil chiffonade or a sprig, for garnish
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 leftovers in an airtight container in the refrigerator for up to 4 days.
- Tomatoes: The recipe calls for plum tomatoes, but if you have ripe tomatoes you’d rather use, including yellow tomatoes, go ahead and use them.
- Cucumbers: Hothouse, Persian, or whatever you’re growing.
- Tomato juice: Try to find good quality, low-sodium tomato juice. Tomato vegetable beverages (like V-8) might be too salty for use in Gazpacho.
- Garlic: This recipe calls for 6 cloves, but you can use less if you prefer.
- Yield: This recipe makes about 16 cups of Gazpacho soup, enough for 8 generous servings of 2 cups each or 16 appetizer-sized servings of 1 cup each.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 cups
Calories
200kcal
(10%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
26mg
(1%)
Potassium
780mg
(22%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
2727IU
(55%)
Vitamin C
100mg
(111%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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