Gazpacho in a stemmed glass.
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Gazpacho Recipe

Summer’s bounty becomes drinkable with this easy Gazpacho recipe, a chilled soup that requires no cooking whatsoever. Serve it in a bowl or a tall glass; you’ll love it more with every cool, savory sip you take.
Course Appetizer, Soup
Cuisine Spanish
Keyword cucumbers, peppers, soup, tomatoes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 8 (2 cups) servings
Calories 184kcal
Author Meggan Hill

Ingredients

  • 8 plum tomatoes roughly chopped into 1-inch pieces
  • 3 red bell peppers cored, seeded, and roughly chopped into 1-inch pieces
  • 2 hothouse cucumbers unpeeled, halved lengthwise, seeded, and roughly chopped into 1-inch pieces
  • 2 medium red onions roughly chopped into 1-inch pieces
  • 46 ounces tomato juice
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 6 cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • fresh basil Chiffonade or a sprig, for garnish

Instructions

  • In a food processor fit with the steel blade, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped (do not pulse to mush).
  • Combine all vegetables in a very large bowl (at least 4 quarts). Stir in tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and chill well. Garnish with basil before serving.

Notes

Adapted from The Barefoot Contessa Cookbook.
This recipe makes 4 quarts:
  • 8 (2-cup) entree servings
  • 16 (1-cup) appetizer servings

Nutrition

Calories: 184kcal