Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped red onions; 1 cup chopped green bell pepper; 1 cup chopped English cucumber; 1 cup chopped and peeled tomatoes; 1 1/2 teaspoons chopped garlic; 1 1/2 teaspoons kosher salt; 1/4 teaspoon cayenne; 1/4 cup tomato paste; 1 tablespoon white wine vinegar; 1/4 cup plus 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 3 cups tomato juice; Sprig of thyme; Balsamic Glaze (see below); 2 cups balsamic vinegar

Servings: persons

1 cup chopped red onions
1 cup chopped green bell pepper
1 cup chopped English cucumber
1 cup chopped and peeled tomatoes
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne
1/4 cup tomato paste
1 tablespoon white wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
3 cups tomato juice
Sprig of thyme
Balsamic Glaze (see below)
2 cups balsamic vinegar

1
Mix all the ingredients except the balsamic glaze together in a bowl or other container, cover, and let sit in the refrigerator overnight.
2
The next day, remove the thyme and blend all the ingredients in a blender until the gazpacho is smooth.
3
You will have about 2 quarts.
4
For a smoother texture, strain the soup to yield about 1 quart.
5
Refrigerate the gazpacho until ready to serve.
6
To complete: Ladle the cold soup into bowls and squeeze dots of balsamic glaze over the top.
7
Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
8
Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it shouldn't simmer) for 2 to 3 hours, until it has reduced and thickened to a syrupy glaze.
9
There should be approximately 1 cup of glaze.
10
Keep the glaze in a squeeze bottle at room temperature for garnishing: if the glaze is too thick, warm the bottle in hot water to loosen the glaze.

257

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 cup chopped red onions, 1 cup chopped green bell pepper, 1 cup chopped English cucumber, 1 cup chopped and peeled tomatoes, 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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