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Georgia Saler, RDN

Gazpacho

"I am refreshed."
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Appetizer, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 lbs ripe tomatoes, peeled, seeded and quartered. all juices reserved
  • 1 cup roughly chopped green bell peppers
  • 1 medium cucumber peeled and roughly chopped
  • 1/2 medium sweet onion
  • 1 garlic clove (minced)
  • 3 TBSP extra virgin olive oil
  • 4 TSP red wine vinegar
  • Salt & Pepper to taste

Equipment

  • Blender (or food processor)
  • Cutting board
  • Knife
  • measuring cups and spoons
  • Large serving bowl
  • Ladle

Method
 

  1. Prepare vegetables by peeling and chopping as needed
  2. Working in batches as needed, in food processor or blender puree the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth.
  3. Add olive oil and puree again until smooth.
  4. Add vinegar, season with salt
  5. Stir in cold water until you find your desired consistency (about 1 cup)
  6. Pour the gazpacho into serving bowl and chill in refridgerator for several hours.

Notes

Before serving: whisk the gazpacho. Taste for seasoning and adjust as needed. Ladle and pour into bowls. 
If desired top with croutons, chopped hard-boiled eggs, finely chopped pepper, onions, and cucumbers.