Great Gazpacho Recipe

Name: Great Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 pounds Ripe Tomatoes (about 5 Medium), Skin Scored With An X At Blossom End; 1-1/2 teaspoon Salt; 1 whole Hothouse Seedless Cucumber, Enough Peeled And Cut Into A 1/4-inch Dice To Yield 2 Cups; 1 whole Small Yellow Pepper, Stemmed, Seeded, And Enough Cut Into 1/4-inch Dice To Yield 3/4 Cup; 1 whole Small Onion, Peeled, And Enough Cut Into Small Dice To Yield 1/2 Cup; 1 whole Small Jalapeno, Stemmed, Seeded, And Minced (optional, But Nice); 2 cloves Garlic, Minced; 2 Tablespoons Sherry Vinegar; 2 Tablespoons Extra Virgin Olive Oil; 2 Tablespoons Minced Fresh Parsley Or Cilantro

Servings: persons

2-1/2 pounds Ripe Tomatoes (about 5 Medium), Skin Scored With An X At Blossom End
1-1/2 teaspoon Salt
1 whole Hothouse Seedless Cucumber, Enough Peeled And Cut Into A 1/4-inch Dice To Yield 2 Cups
1 whole Small Yellow Pepper, Stemmed, Seeded, And Enough Cut Into 1/4-inch Dice To Yield 3/4 Cup
1 whole Small Onion, Peeled, And Enough Cut Into Small Dice To Yield 1/2 Cup
1 whole Small Jalapeno, Stemmed, Seeded, And Minced (optional, But Nice)
2 cloves Garlic, Minced
2 Tablespoons Sherry Vinegar
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Minced Fresh Parsley Or Cilantro

1
Bring a large saucepan of water to boil over high heat. Drop tomatoes into the water to loosen skins, about 15 seconds. Remove skins, halve the tomatoes, then seed the tomatoes over a small strainer set over a Pyrex measuring cup. With a rubber spatula, press on seeds to release their juices. (If the tomatoes are juicy and ripe, you should have 3/4 to a scant cup accumulated juices.) Reserve tomato juice.
2
Before dicing remaining vegetables, coarsely chop the tomatoes, sprinkle them with the salt, and place them in a colander set over a medium bowl to drain until they release between 3/4 and 1 cup of juice, 30 to 45 minutes, occasionally stirring the tomatoes and pressing on them lightly.
3
Mix diced cucumber, bell pepper, onion, jalapeno, garlic, vinegar, and all of the tomato juice in a 13-by 9-inch Pyrex dish or other shallow, nonreactive pan. Refrigerate until well chilled, about 45 minutes (Can be refrigerated up to 3 hours).
4
While gazpacho chills, transfer half of the tomatoes to the workbowl of a food processor fitted with the metal blade. Add the olive oil and pulse until reduced to a chunky puree, about four 1-second pulses. Transfer to a medium bowl. Cut remaining tomatoes into a medium dice and add to bowl; set aside at room temperature.
5
When ready to serve, stir tomatoes into soup and serve immediately with optional croutons. Top with fresh parsley or cilantro.

102

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 10 ingredients. The key ingredients include: 2-1/2 pounds Ripe Tomatoes (about 5 Medium), Skin Scored With An X At Blossom End, 1-1/2 teaspoon Salt, 1 whole Hothouse Seedless Cucumber, Enough Peeled And Cut Into A 1/4-inch Dice To Yield 2 Cups, 1 whole Small Yellow Pepper, Stemmed, Seeded, And Enough Cut Into 1/4-inch Dice To Yield 3/4 Cup, and more.

Yes, Great 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.

Great Gazpacho

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