Yield: 4 servings
Quick food processor gazpacho Ingredients: 3 / 4 ripe tomatoes , cored and quartered 1 medium red bell peppers (about 1 pound), cored, seeded, and cut into rough 1-inch pieces 1 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into rough 1-inch pieces 1 / 4 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced 1 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons) 1 teaspoons table salt 3 Tabl 3 tablespoon red-wine vinegar 1 / 2 teaspoon black pepper 2 1 / 2 cups tomato juice 1 / 2 teaspoon hot pepper sauce (optional) 4 Large or 6 small ice cubes Garnish: extra virgin olive oil & diced green onion & sour cream
Directions: Process tomatoes in work bowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (sour cream and diced green onion). (Can be covered and refrigerated up to 2 days.)
My mom invited my wife and I over for dinner a few years ago and served gazpacho. Things got difficult and she’s never even thought of serving it in my presence again.
Wow! I have only been able to get them to grow to about 3/4 pound!
summer soup bump
Bump! I’ll try this.
Sounds tasty! I’ll give it a try.
Foodie Ping
I’m looking for a chilled strawberry soup recipe one that has orange juice in it. Anyone have a recipe? All I can find online is buttermilk or white wine.
Will give it a try.
Yum. I love Gazpacho made with fresh tomatoes out of the garden. There’s nothing more refreshing on a summer day.
I’ve sometimes made a salad based on the same ingredients, only I didn’t use as much tomatoe juice. I once took it to a potluck and several people wanted the recipe.
Bookmarked for NEXT week's recipes.
Cheers!
Yum! I love gazpacho!
The only time I have watched someone else make it they had a baguette that they tore open. They put the soft insides in with the soup as they blended it, and used the crusts for dipping.
It was wonderful.
I was comparing wine vinegars recently, and there is a huge difference between the gallon-for-a-buck ones and the name brands. My favorite was Pompeian. For good gazpacho, you need excellent ingredients because there is no cooking to hide the flavors.