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: 1 cup tomato juice; 1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes; 15 very ripe medium tomatoes, coarsely chopped; 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish; 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish; 3 cloves garlic, roughly chopped; 2 1/4 teaspoons kosher salt; 2 teaspoons Spanish smoked paprika*; 1/4 cup plus 1 teaspoon sherry vinegar; 1 cup plus 1 tablespoon extra-virgin olive oil; 1/2 red bell pepper, finely diced; 1/2 small red onion, finely diced; 1/8 teaspoon freshly ground black pepper

Servings: persons

1 cup tomato juice
1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes
15 very ripe medium tomatoes, coarsely chopped
1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish
1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish
3 cloves garlic, roughly chopped
2 1/4 teaspoons kosher salt
2 teaspoons Spanish smoked paprika*
1/4 cup plus 1 teaspoon sherry vinegar
1 cup plus 1 tablespoon extra-virgin olive oil
1/2 red bell pepper, finely diced
1/2 small red onion, finely diced
1/8 teaspoon freshly ground black pepper

1
In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and puree until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and parika and puree until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.
2
In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.

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 13 ingredients. The key ingredients include: 1 cup tomato juice, 1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes, 15 very ripe medium tomatoes, coarsely chopped, 1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish, 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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