Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 cloves garlic, halved; 1 large red onion, halved; 1 tbsp salt; 2 large red peppers; 1/2 cup extra virgin olive oil; 3 small cucumbers, peeled; 2 medium very ripe tomatoes, halved; 1 None red birdseye chili pepper, trimmed; 1 cup loosely packed fresh basil leaves; 2 tbsp quality red wine; 2 tsp brown sugar

Servings: persons

4 cloves garlic, halved
1 large red onion, halved
1 tbsp salt
2 large red peppers
1/2 cup extra virgin olive oil
3 small cucumbers, peeled
2 medium very ripe tomatoes, halved
1 None red birdseye chili pepper, trimmed
1 cup loosely packed fresh basil leaves
2 tbsp quality red wine
2 tsp brown sugar

1
Place garlic, onion and salt in a small saucepan; cover with cold water. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, 20 mins, or until tender. Cool to room temperature; drain.
2
Meanwhile, preheat the oven to 425u00b0F. Rub peppers with 1 tbsp of the oil. Place peppers on baking pan. Roast 30 mins, or until blistered and blackened, turning occasionally. Transfer peppers to a bowl. Cover with plastic wrap; let stand until cooled. Peel skin from peppers and discard seeds. Reserve any pepper juices.
3
Place cucumber, tomatoes, chili pepper, basil, peppers with all the juices, and boiled onion and garlic in a blender. Blend on high speed until smooth. Add remaining oil and wine; blend until just combined.
4
Strain pepper mixture through a fine sieve over a large bowl. Season to taste with salt, pepper and sugar. Refrigerate at least 3 hours, before serving. To serve, pour gazpacho into individual cups or glasses.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 cloves garlic, halved, 1 large red onion, halved, 1 tbsp salt, 2 large red peppers, 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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