Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic; 6 large, fresh tomatoes, peeled; 2 cucumbers, peeled and seeded; 1/2 medium onion, chopped; 1/3 c. olive oil; dash of Tabasco sauce; 3 Tbsp. red wine vinegar; juice of 1 lemon; 1/3 green pepper, chopped fine; salt and freshly ground pepper; 6 thin lemon slices; 3 Tbsp. chopped parsley

Servings: persons

1 clove garlic
6 large, fresh tomatoes, peeled
2 cucumbers, peeled and seeded
1/2 medium onion, chopped
1/3 c. olive oil
dash of Tabasco sauce
3 Tbsp. red wine vinegar
juice of 1 lemon
1/3 green pepper, chopped fine
salt and freshly ground pepper
6 thin lemon slices
3 Tbsp. chopped parsley

1
Cut garlic clove in half and rub the interior of blender jar with cut sides.
2
Chop the tomatoes and 1 cucumber and put them and the onion in the blender jar.
3
Blend 1/2 minute.
4
Add oil, Tabasco, lemon juice and vinegar.
5
Whirl at high speed for 1 minute.
6
Chill thoroughly.
7
Before serving, dice the remaining cucumber and stir it and the green pepper into the soup.
8
Season with salt and pepper to taste.
9
Place an ice cube in each soup bowl.
10
Pour the soup over the ice and garnish with one lemon slice and a sprinkling of parsley.

269

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 12 ingredients. The key ingredients include: 1 clove garlic, 6 large, fresh tomatoes, peeled, 2 cucumbers, peeled and seeded, 1/2 medium onion, chopped, and more.

Yes, 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.

Gazpacho

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