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 English cucumber, halved but not peeled; 2 red bell peppers, cored and seeded; 4 plum tomatoes; 1 red onion; 3 garlic cloves, minced; 3 cups tomato juice; ¼ cup white wine vinegar; ¼ cup olive oil; ½ tablespoon kosher salt; 1 teaspoon ground black pepper

Servings: persons

1 English cucumber, halved but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 cups tomato juice
¼ cup white wine vinegar
¼ cup olive oil
½ tablespoon kosher salt
1 teaspoon ground black pepper

1
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into cubes.
2
Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.
3
Do not overprocess!
4
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
5
Mix well and chill before serving.
6
The longer gazpacho sits, the more the flavors develop.

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 10 ingredients. The key ingredients include: 1 English cucumber, halved but not peeled, 2 red bell peppers, cored and seeded, 4 plum tomatoes, 1 red onion, 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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