| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 9 large vine-ripened tomatoes
- 2 medium cucumbers, peeled, seeded, and chopped
- 1 medium red onion, chopped
- 1 bell pepper, chopped
- 1/3 cup olive oil
- 6 tablespoons red wine vinegar, or to taste
- 3 garlic cloves, finely chopped
- 1 to 2 jalapeno peppers, finely chopped
- Salt and freshly milled black pepper
- 1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional)
Instructions
- Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
- Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 174 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 783 mg |
Reviews
I give this a three because it’s a good framework to make a basic Gazpacho, but the preparation time is not correct and to make it delicious it needs help. By the time I blanched the tomatoes, peeled them and chopped the cucumbers, onion, garlic and peppers it was a 1 hr. prep time. Also, 9 large tomatoes only made enough for large servings for two people … and I used 11 tomatoes from the garden. Using this recipe as a base was good, then added fresh oregano, cayenne pepper, Worcester sauce, also sauteed the garlic since raw garlic can overpower other flavors, then chilled. Served topped with avocado and fresh basil. It was delicious and we had toasted garlic ciabatta bread with it which made it a complete meal. It’s great with a crisp cold Verdejo white or a Garnacha red. If I make it again will caramelize half the onions to add a smoky layer to the flavors.
I WANT TO MAKE THIS
Have been looking for a simple, easy way to make this on these hot summer days. I did however change it up a bit. Instead of fresh tomatoes, I used a large can of diced with basil. I also only had a yellow pepper, a home grown cuc and Sherry cooking wine. This came out wonderfully well. Can not wait till it is chilled! Thanks Jamie!
I kept mine a little chunky, added avocado chunks, and some homemade croutons for garnish. It was delicious!
If you like a chunky gazpacho, this is for you. I like something a little smoother, but the flavors blend very well and it holds up for several days in the refrigerator. I would recommend using a little less oil with this recipe.
a little work but balanced, and worth it
This is a nice and easy to do summer soup.
A good, basic gazpacho. I liked the chunkyness of it. If you prefer a smoother gazpacho, just puree the entire or portion of entire mixture as a previous reviewer did. I made sure to chop the ingredients very fine and it was fine. Easy to make.
I blended about half of the soup after adding everything together. I prefer gazpacho a little less chunky than this recipe called for. Taste was excellent!