| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 clove garlic, peeled
- Kosher salt
- 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
- 8 ounces cucumbers, peeled, seeded and roughly chopped
- 2 scallions (white and green parts), roughly chopped
- 1/2 green bell pepper, cored, seeded and roughly chopped
- 1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons roughly chopped fresh mint
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 1 tablespoon sherry vinegar
- 1 1/2 cups chilled low-sodium tomato juice
- 4 ice cubes
- 4 tablespoons cubed cucumber, for garnish, optional
Instructions
- On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
- Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl. Add salt and pepper to taste. Stir in the olive oil and sherry, and toss well.
- Add half of the vegetable mixture to a blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavors to come together.
- Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers, if using, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 128 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 852 mg |
Reviews
Looks like a nice cold tomato soup, but this is certainly not traditional Spanish gazpacho.
This is the most delicious Gazpacho!! It is so easy and you can’t screw it up! My family and friends rave about it!!
This is a good recipe but not exactly what I was looking for. Initially it was very good but the flavors a little too much and it tasted watery the next day.
This was quick and easy and using my own heirloom tomatoes and herbs made it a 5 star recipe!
This gazpacho is light, tangy and delicious. It may look like a lot of ingredients, but with a food processor (or even without) it is a snap to put together. Be conservative with adding spice once you taste the finished product – letting it sit for a few hours will really bring the flavor out, then you can decide if it needs more. I suggest adding more than 1/4 jalapeno if you want any heat whatsoever.
Truly amazing – I can eat the entire batch easily in a couple sittings. I can’t get enough of it!
I found this recipe to be very easy to make. Preparation time is minimal. Everyone loved this, even some of my co-workers who were willing to try. This is definitely going to be a once a month dish in my house.