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, peeled; Kosher salt; 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped; 8 ounces cucumbers, peeled, seeded and roughly chopped; 2 scallions (white and green parts), roughly chopped; 1/2 green bell pepper, cored, seeded and roughly chopped; 1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat); 1/4 cup roughly chopped fresh flat-leaf parsley; 2 tablespoons roughly chopped fresh mint; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil, plus more for garnish; 1 tablespoon sherry vinegar; 1 1/2 cups chilled low-sodium tomato juice; 4 ice cubes; 4 tablespoons cubed cucumber, for garnish, optional

Servings: persons

1 clove garlic, peeled
Kosher salt
1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
8 ounces cucumbers, peeled, seeded and roughly chopped
2 scallions (white and green parts), roughly chopped
1/2 green bell pepper, cored, seeded and roughly chopped
1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh mint
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon sherry vinegar
1 1/2 cups chilled low-sodium tomato juice
4 ice cubes
4 tablespoons cubed cucumber, for garnish, optional

1
On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
2
Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl.
3
Add salt and pepper to taste.
4
Stir in the olive oil and sherry, and toss well.
5
Add half of the vegetable mixture to a blender and pulse.
6
Add half of the tomato juice and 2 ice cubes.
7
Pour into a large bowl.
8
Repeat with the remaining ingredients.
9
Refrigerate for at least 1 hour for the flavors to come together.
10
Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers if using and serve.
11
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

136

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 15 ingredients. The key ingredients include: 1 clove garlic, peeled, Kosher salt, 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped, 8 ounces cucumbers, peeled, seeded and roughly 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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