Name: Gazpacho
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Ingredients: 6 ripe tomatoes, peeled and chopped; 1 cucumber, peeled, seeded, and chopped; 1 green bell pepper, seeded and chopped; 1 small red onion, chopped; 2 cloves garlic, minced; 3 cups tomato juice; 1/4 cup red wine vinegar; 1/4 cup extra virgin olive oil; Salt and pepper to taste; Optional: 2 teaspoons sugar, to balance acidity; Optional: Hot sauce, to taste; Fresh herbs (such as parsley or basil) for garnish; Croutons for serving

AuthorJulia ForesekCategoryAppetizers & Starters, Spanish, Vegan Specialties, Vegetarian

Yields6 Servings

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

6 ripe tomatoes, peeled and chopped

1 cucumber, peeled, seeded, and chopped

1 green bell pepper, seeded and chopped

1 small red onion, chopped

2 cloves garlic, minced

3 cups tomato juice

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

Salt and pepper to taste

Optional: 2 teaspoons sugar, to balance acidity

Optional: Hot sauce, to taste

Fresh herbs (such as parsley or basil) for garnish

Croutons for serving

Blend the Vegetables:

In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until the mixture reaches your desired consistency—some prefer it smooth, while others like it a bit chunky.

Add Liquids and Season:

Transfer the blended vegetables to a large bowl. Stir in the tomato juice, red wine vinegar, and olive oil. Add sugar, salt, pepper, and hot sauce (if using) to taste.

Chill:

Cover and refrigerate the gazpacho for at least 2 hours, or until well chilled. The flavors develop more as it chills.

Serve:

Taste and adjust the seasoning before serving. Ladle the gazpacho into bowls, garnish with fresh herbs, and top with croutons.

Ingredients