Gazpacho
Recipe Date:
May 23, 2018
Serving Size:
10
Cook Time:
04:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 4 ripe tomatoes coarsely chopped
- 1 english cucumber peeled, seeded, coarsely chopped
- 1 red or green bell pepper coarsely chopped vein removed
- 1 small red onion chopped
- 3 cloves fresh garlic
- 1 jalapeno pepper (seeds may be removed if preferred)
- salt and pepper to taste
- 3 tbsps sherry vinegar
- 1/4 cup extra virgin olive oil
- juice of one lemon
- 2 cups tomato juice
Directions
- Pulse each vegetable, one at a time, in the bowl of a food processor starting with the tomato. Empty the processor after each vegetable has been processed into a large bowl. It is important not to add all the vegetables at one time into the food processor.
- Stir all vegetables together and add salt, pepper, lemon juice, vinegar and olive oil.
- Return the mixture to the processor and pulse until its finely chopped.
- Pour Gazpacho into a pitcher and stir in chilled tomato juice until desired consistency. Check seasoning and add salt if needed.
- Chill for at least 4 hours before serving.
- Serve in small cups and garnish with small pieces of chopped avocado and a tortilla chip.
Take a look at our recommended pairing below.
