Classic Gazpacho

Pour gazpacho into chilled shot glasses for serving.

Course: Soup

Cuisine: Spanish

Prep Time: 20

Chill: 2

Total Time: 2 20

Servings:

Calories: 82kcal

Author: Kris Longwell

You can't get much more delicious and refreshing than Classic Gazpacho. This recipe is wonderful. The fresh garlic and jalapeño add a bit of a kick. But not too much! Set in the fridge for at least a couple of hours to really let the flavors meld. Amazing!

Print Recipe

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
⅓ cup fresh parsley chopped
2½ lb ripe tomatoes peeled (heat in boiling water for about 1 minute, then peel away the skin), and coarsely chopped
1 cup tomato juice
¼ cup red wine vinegar
3 tablespoon extra-virgin olive oil
3 garlic cloves minced
1 jalapeno seeded and minced
2 teaspoon salt

Instructions

In a food processor, finely chop (but don't puree) the cucumber and bell peppers.
1 medium cucumber, 1 medium green bell pepper, 1 medium red bell pepper
Add to a large mixing bowl.
Add the onion and parsley to the food processor. Chop, but don't puree.
1 medium yellow onion, ⅓ cup fresh parsley
Add the onion/parsley mixture to the cucumber/pepper mixture.
Add the tomatoes to the food processor and pulse for about 15 to 30 seconds. (There will be plenty of liquid; this is normal.)
2½ lb ripe tomatoes
Add tomatoes to the veggies in the bowl.
Add to the bowl the tomato juice, red wine vinegar, olive oil, garlic, jalapeño, and salt.
1 cup tomato juice, ¼ cup red wine vinegar, 3 tbsp extra-virgin olive oil, 3 garlic cloves, 1 jalapeno, 2 tsp salt
Stir well and refrigerate for at least 2 hours.
Serve in chilled vessels.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Gazpacho can be served at 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 of hours.

Nutrition