| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 1/2 cups |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 4 1/2 cups |
Ingredients
- 2 1/2 pounds vine-ripened or canned tomatoes, chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 small onion, chopped
- 1 medium cucumber, peeled, seeded, and chopped
- 2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
- 3 tablespoons red-wine vinegar, or to taste
- 1 tablespoons olive oil
- Ice water or tomato juice for thinning soup
- Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish
Instructions
- In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
- Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
Nutrition Facts
| Calories | 108 calorie |
| Total Fat | 3.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 402 milligrams |
| Protein | 3 grams |
| Sugar | 9 grams |
| Calories | 108 calorie |
| Total Fat | 3.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 402 milligrams |
| Protein | 3 grams |
| Sugar | 9 grams |
Reviews
I served this as an appetizer for a casual summer dinner party. I topped 5oz portions of gazpacho with a little crab meat and chives. Everyone raved about it!
Good but missing the bread. No need for the red bell peppers. Classic gazpacho recipe only calls for green.
Fantatic recipe. Andalusian style. Fresh and perfect for summer soup. Add chopped red/green pepper and cucumber on top for added texture.
After tasting the finished product, I added cayenne and freshly squeezed lemon. I didn’t have lime, I think that would have been even better and I will use it next time.
The longer this sits, the more delicious it gets. Very nice and easy recipe, you just need to make some small additions.
This was my first time having Gazpacho. I looked at several recipes and decided that this one looked good. It’s raw, healthy and quite good. I’ll have this recipe again, soon.
This turned out absolutely amazing even though I didn’t leave it overnight. Huge success with entire family!
I added kosher salt and PLENTY of fresh cilantro. I also added a generous pinch of cayenne to bring the flavor out.
We had this for lunch today, while the temp reaches 100 degrees! Absolutely perfect for cooling off when the weather is unbearable. I did less chopping, and let my food processor do the work for me! Also used vine ripe tomatoes and peppers from my garden – I don’t think I would make it without.
I used a hand mixer in a bowl to blend it — very easy. I left out the red pepper, but added alot of cilantro. I used 1 tomato, and 1 can of stewed tomatoes with basil, garlic. This was so delicious – even the next day.
This was so good. The only thing I did differently was that I didn’t puree it as much. My husband and I prefer it chunky.