Classic Gazpacho
Servings: 8
Calories: 126kcal
You can't get much more delicious and refreshing than Classic Gazpacho. This recipe is wonderful. The fresh garlic and jalapeno add a bit of a kick. But not too much! Set in the fridge for at least a couple hours to really let the flavors meld. Amazing!
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Equipment
- Food processor
Ingredients
- 1 medium cucumber peeled, seeded, and coarsely chopped
- 1 medium green bell pepper cored, seeded and coarsely chopped
- 1 medium red bell pepper cored, seeded and coarsely chopped
- 1 medium yellow onion coarsely chopped
- 1/3 cup fresh parsley chopped
- 2 1/2 lb ripe tomatoes peeled (heat in boiling water for about 1 minute, then peel away the skin), and coarsely chopped
- 1 cup tomato juice
- 1/4 cup red wine vinegar
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves minced
- 1 jalapeno seeded and minced
- 2 tsp salt
Instructions
- In a food processor, finely chop (but don't puree) the cucumber and bell peppers.
- Add to a large mixing bowl.
- Add to food processor the onion and parsley. Chop, but don't puree.
- Add the onion/parsley mixture to the cucumber/pepper mixture.
- Add to food processor the tomatoes and pulse for about 15 to 30 seconds. (They will be very liquidy).
- Add tomatoes to the veggies in the bowl.
- Add to the bowl the tomato juice, red wine vinegar, olive oil, garlic, jalapeno and salt.
- Stir well and refrigerate for at least 2 hours.
- Serve in chilled vessels.
Notes
Gazpacho can be served room temperature or chilled. Serve in a large soup bowl or in individual chilled shot glasses. Chilling the gazpacho for at least 2 hours helps the flavors to meld. If you prefer to serve at room temperature, chill the soup, then let it sit out for another couple hours.
Nutrition
Calories: 126kcal