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: 126kcal

Author: Kris Longwell

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!

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
2 ½ 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.
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.

Video

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

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