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Gazpacho
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Prep Time:
25 minutes
Total Time:
25 minutes
Create a refreshing Spanish gazpacho using ripe tomatoes and seasonal veggies to beat the heat and enjoy your garden harvest.
Ingredients:
  • 6 ripe tomatoes (about 3 pounds), peeled and chopped (about 6 cups)
  • 1 red onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 red or green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 to 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 2 cups tomato juice , or 1 (15-ounce) can crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 teaspoons sugar, or more to taste
  • Salt and freshly ground pepper to taste
  • 6 or more drops Tabasco sauce to taste
Instructions:
  • Achieve your desired texture for the gazpacho: Combine all ingredients in a large bowl. Use an immersion blender or blend in batches in a blender until reaching your preferred smoothness. For a slightly chunky gazpacho, pulse the blender only a few times.
  • Enhance and chill: Taste and adjust seasonings with salt, pepper, sugar, or Tabasco to your liking. Transfer to a non-reactive container and refrigerate for several hours or overnight to meld the flavors.

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