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: ripe tomatoes; 2 lbs, cored, skinned, and chopped into small pieces; bell peppers (red + green or orange); 2 medium, seeded and chopped into small pieces; jalapeno pepers; 2 small, seeded and chopped into small pieces; cucumbers; 2 medium, peeled, seeded and chopped into small pieces; garlic; 3-4 large cloves, minced; shallots; 2 medium, minced; cilantro; 1/4 cup, chopped fine; green onions; 6-8, minced; avacado; 1 large, sliced; sour cream; for garnish; Kosher salt; 1/4 cup; fresh ground pepper; 1/4 cup; tomato sauce; 12-14oz; tomato paste; 12-14 oz; sherry vinegar; 1/2 cup; extra-virgin olive oil; 1/2 cup; french bread; allowed to dry; fresh limes

Servings: persons

ripe tomatoes; 2 lbs, cored, skinned, and chopped into small pieces
bell peppers (red + green or orange); 2 medium, seeded and chopped into small pieces
jalapeno pepers; 2 small, seeded and chopped into small pieces
cucumbers; 2 medium, peeled, seeded and chopped into small pieces
garlic; 3-4 large cloves, minced
shallots; 2 medium, minced
cilantro; 1/4 cup, chopped fine
green onions; 6-8, minced
avacado; 1 large, sliced
sour cream; for garnish
Kosher salt; 1/4 cup
fresh ground pepper; 1/4 cup
tomato sauce; 12-14oz
tomato paste; 12-14 oz
sherry vinegar; 1/2 cup
extra-virgin olive oil; 1/2 cup
french bread; allowed to dry
fresh limes

1
Puree approximately 1/3 of the tomatoes, peppers, and cucumbers individually.
2
Combined pureed items with remaining vegetables, garlic, onion, shallots, and cilantro.
3
Stir mixture. Add in tomato sauce, tomato paste and sherry vinegar.
4
Break 1/2 cup of bread into small pieces; combine with 2 cloves of fresh garlic and 1 TBL of olive oil. Mix together into a paste. Blend into soup mixture.
5
Add 1 TBL each of salt and pepper.
6
Stir in 8-10 ice cubes.
7
Let stand 5-10 minutes. Cover and refrigerate at least 4-6 hours (or overnight).
8
Drizzle small amount of olive oil on top. Serve with sour cream, avacado and lime (optional)garnish. Add salt and pepper to taste. Top with thin slice of French bread.
9
Optional: If not being served within 24 hours, do NOT stir in bread mixture; add in 1 hour before serving.
10
This dish is best served with Sangria wine; Mojito, Marguerita, or beer will also do. Non-alcoholic beverages should be light.

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 18 ingredients. The key ingredients include: ripe tomatoes; 2 lbs, cored, skinned, and chopped into small pieces, bell peppers (red + green or orange); 2 medium, seeded and chopped into small pieces, jalapeno pepers; 2 small, seeded and chopped into small pieces, cucumbers; 2 medium, peeled, seeded and chopped into small pieces, 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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