Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large tomatoes, coarsely chopped; 2 1/2 seedless cucumbers, peeled and coarsely chopped; 1 1/2 medium red onions, peeled and coarsely chopped; 1 medium red pepper, seeded and coarsely chopped; 1 medium green pepper, seeded and coarsely chopped; 2 jalapeno peppers, seeded and coarsely chopped; 1 tablespoon cumin; 1 tablespoon coarse salt, plus additional to taste; 1 teaspoon cayenne; 3 tablespoons red-wine vinegar; 8 sheets gelatin; 2 tablespoons finely diced cucumber; 1 tablespoon finely diced red pepper; 1 tablespoon finely diced green pepper; 1 teaspoon finely diced chives; 4 pieces baby cilantro

Servings: persons

4 large tomatoes, coarsely chopped
2 1/2 seedless cucumbers, peeled and coarsely chopped
1 1/2 medium red onions, peeled and coarsely chopped
1 medium red pepper, seeded and coarsely chopped
1 medium green pepper, seeded and coarsely chopped
2 jalapeno peppers, seeded and coarsely chopped
1 tablespoon cumin
1 tablespoon coarse salt, plus additional to taste
1 teaspoon cayenne
3 tablespoons red-wine vinegar
8 sheets gelatin
2 tablespoons finely diced cucumber
1 tablespoon finely diced red pepper
1 tablespoon finely diced green pepper
1 teaspoon finely diced chives
4 pieces baby cilantro

1
Process vegetables in three batches, each with a third of the cumin, salt, cayenne and vinegar, until finely chopped, placing each batch in a sieve or colander lined with a double thickness of cheesecloth over a bowl.
2
Gather the cheesecloth edges together and tie with string.
3
Gently press (not squeeze) to extract the gazpacho water.
4
Refrigerate overnight and allow water to release, weighing down the vegetables with cans or weights and turning frequently.
5
Taste the gazpacho water and adjust seasoning.
6
Soften the gelatin in a bowl of cold water.
7
Warm 1 cup of the gazpacho water over medium heat and add the softened gelatin sheets.
8
Cook slowly until melted and then stir into the remaining gazpacho liquid.
9
Place in a shallow pan and refrigerate until firm, about 30 minutes.
10
To serve, finely chop the gelee and spoon into martini glasses.
11
Garnish with finely diced vegetables and a sprig of the cilantro.

111

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 large tomatoes, coarsely chopped, 2 1/2 seedless cucumbers, peeled and coarsely chopped, 1 1/2 medium red onions, peeled and coarsely chopped, 1 medium red pepper, seeded and coarsely 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

How did you like this recipe?

Frequently Asked Questions