Handmade Gazpacho For A Crowd Recipe

Name: Handmade Gazpacho For A Crowd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: he optional jalapeno is quite mild and if you really would like a kick to your gazpacho, double the jalapeno or add some hot sauce to taste. This recipe will yield about 4 quarts of a thick gazpach…; Do ahead Gazpacho is actually best made a day or two ahead as the flavors blend. You could make it up to four days in advance and keep it in the refrigerator.; 3 1/2 pounds excellent ripe tomatoes, small dice; Preferably peeled and seeded - see yesterday's blog; 3 medium sweet peppers, ideally green and at least one other color, small cubes; 2 medium cucumbers, peeled, seeded and cut into small cubes (see below); 1 medium red onion, finely diced; 1 medium jalapeno, stem, seeds and membrane removed, finely diced*; 1 bunch scallions-green and all, finely diced; 4 tablespoons finely chopped garlic; 6 cups tomato juice; 3/4 cup good quality red wine or sherry vinegar; 3/4 cup olive oil; 4 teaspoons coarse salt; 1/2 teaspoon pepper; 6 tablespoons chopped basil or cilantro, optional; Optional croutons; 4 cups small bread cubes-use a good quality country-style bread; 2 tablespoons olive oil; 1/2 teaspoon coarse salt

Servings: persons

he optional jalapeno is quite mild and if you really would like a kick to your gazpacho, double the jalapeno or add some hot sauce to taste. This recipe will yield about 4 quarts of a thick gazpacho - plenty for 10-12 guests. Feel free to halve the recipe. Since I plan to use cilantro in my upcoming couscous and corn salad, I opted to use basil - though cilantro is my prefernce with this soup.
Do ahead Gazpacho is actually best made a day or two ahead as the flavors blend. You could make it up to four days in advance and keep it in the refrigerator.
3 1/2 pounds excellent ripe tomatoes, small dice
Preferably peeled and seeded - see yesterday's blog
3 medium sweet peppers, ideally green and at least one other color, small cubes
2 medium cucumbers, peeled, seeded and cut into small cubes (see below)
1 medium red onion, finely diced
1 medium jalapeno, stem, seeds and membrane removed, finely diced*
1 bunch scallions-green and all, finely diced
4 tablespoons finely chopped garlic
6 cups tomato juice
3/4 cup good quality red wine or sherry vinegar
3/4 cup olive oil
4 teaspoons coarse salt
1/2 teaspoon pepper
6 tablespoons chopped basil or cilantro, optional
Optional croutons
4 cups small bread cubes-use a good quality country-style bread
2 tablespoons olive oil
1/2 teaspoon coarse salt

1
1. Once all of the vegetable are chopped, combine ingredients in a large bowl and mix well. Taste for vinegar. The gazpacho should have a definite edge of vinegar without tasting sour.
2
Yields 4 quarts Serves 8-10
3
A quick lesson in cutting small cubes with photo below:
4
1. Cut whatever vegetable you are using into long, uniform stripes. If it's peppers and you are really compulsive you can trim the ends and cube them separately, but that level of compulsiveness is not recommended.
5
2. Line up the strips and cut across into small cubes.
6
If the cubes seem too large, you can dice them-not as perfectly cubed, but perfectly fine.
7
Optional croutons
8
1. Allow bread cubes to dry out at least overnight. The drying prevents bread from absorbing too much oil.
9
2. Preheat oven to 325 degrees. Place dried cubes in bowl. Pour oil down and around edge of bowl and toss croutons to distribute oil. Transfer oiled cubes to rimmed baking sheet. Bake on middle shelf of oven for 25 to 30 minutes until golden. Allow to cool. Add 1/2 teaspoon of coarse salt and toss.
10
Gazpacho with optional croutons and a few torn leaves for garnish.
11
Pass croutons on the side in a bowl with a soup spoon for your guests to add to their soup.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: he optional jalapeno is quite mild and if you really would like a kick to your gazpacho, double the jalapeno or add some hot sauce to taste. This recipe will yield about 4 quarts of a thick gazpacho - plenty for 10-12 guests. Feel free to halve the recipe. Since I plan to use cilantro in my upcoming couscous and corn salad, I opted to use basil - though cilantro is my prefernce with this soup., Do ahead Gazpacho is actually best made a day or two ahead as the flavors blend. You could make it up to four days in advance and keep it in the refrigerator., 3 1/2 pounds excellent ripe tomatoes, small dice, Preferably peeled and seeded - see yesterday's blog, and more.

Yes, Handmade Gazpacho For A Crowd 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.

That's it — enjoy your meal!

Handmade Gazpacho For A Crowd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions