Barb's Best Gazpacho Recipe

Name: Barb's Best Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each garlic cloves chopped; 5 medium tomatoes; 5 each italian plum (roma) tomatoes ripe; 2 medium cucumbers english, peeled, cut in 1 inch pieces; 1 large red onion; 1 large green bell peppers cored, seeded and ribbed; 1 large sweet red bell peppers cored, seeded and deribbed; 2 cups tomato juice; 1/4 cup olive oil, extra-virgin; 1/4 cup red wine vinegar; 1/2 cup vodka optional; 2 tablespoons lime juice fresh; 1 tablespoon worcestershire sauce; 2 red hot pepper sauce or to taste; 1/4 teaspoon cayenne pepper or to taste; 1 tablespoon celery salt or to taste; 1 x black pepper freshly ground; 2 each celery stalks (inner), very thinly diced; 1 x croutons garlic

Servings: persons

2 each garlic cloves chopped
5 medium tomatoes
5 each italian plum (roma) tomatoes ripe
2 medium cucumbers english, peeled, cut in 1 inch pieces
1 large red onion
1 large green bell peppers cored, seeded and ribbed
1 large sweet red bell peppers cored, seeded and deribbed
2 cups tomato juice
1/4 cup olive oil, extra-virgin
1/4 cup red wine vinegar
1/2 cup vodka optional
2 tablespoons lime juice fresh
1 tablespoon worcestershire sauce
2 red hot pepper sauce or to taste
1/4 teaspoon cayenne pepper or to taste
1 tablespoon celery salt or to taste
1 x black pepper freshly ground
2 each celery stalks (inner), very thinly diced
1 x croutons garlic

1
Core the 5 medium tomatoes and coarsely chop them.
2
Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth.
3
Strain the puree into a large non-reactive bowl.
4
Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers.
5
Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well).
6
Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid.
7
Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper.
8
Stir well.
9
Cover and refrigerate for 4 hours or overnight.
10
Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber.
11
Add the finly diced celery.
12
Reserve, refrigerated in small mixing bowl.
13
To serve, ladle soup into chilled individual bowls.
14
Sprinkle with the chopped vegetables and croutons, if using.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 each garlic cloves chopped, 5 medium tomatoes, 5 each italian plum (roma) tomatoes ripe, 2 medium cucumbers english, peeled, cut in 1 inch pieces, and more.

Yes, Barb's Best Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barb's Best Gazpacho

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