Gazpacho
Try this quick and easy recipe for gazpacho, a cold tomato vegetable soup that’s perfect for lunch or dinner.
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 1 1/2 quarts 1x
- Category: Soup
Ingredients
Scale
- 6 cups tomatoes, peeled and chunked (4 pounds)
- 1 cup 1-inch chunks of cucumber, (about 2 small Kirby cucumbers)
- 1/2 cup chopped red onion, chopped (1/2 small onion)
- 1/3 cup yellow bell pepper, seeded and chopped (1/2 pepper)
- 1/3 cup green bell pepper, seeded and chopped (1/2 pepper)
- 2 tablespoons minced jalapeno (1 small)
- 1 tablespoon chopped cloves of garlic, (2 large)
- 1/4 cup chopped red onion, chopped (1/4 small onion)
- 1/3 cup yellow bell pepper, seeded and chopped (1/2 pepper)
- 1/3 cup green bell pepper, seeded and chopped (1/2 pepper)
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped fresh cilantro
- 2 tablespoons, plus one teaspoon Sherry wine vinegar
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Puree the tomatoes, cucumber, onion, bell peppers, jalapeño and garlic in batches using one-third of the ingredients for each batch. Pour into a pitcher or serving bowl.
- Pulse the onion and bell peppers until coarsely chopped. Add to the soup.
- Stir in the oil, cilantro, vinegar, salt and pepper.
Notes
Serve the soup well chilled and choose from a variety of possible garnishes: croutons, minced vegetables, avocado chunks, cooked shrimp, cilantro or pesto oil.
Find it online: https://honeypiesrecipes.com/gazpacho/