Gazpacho

Name: Gazpacho
Total time: 30 min
Yield: Serves : 8
Ingredients: 3 pounds tomatoes, cored and coarsely chopped; 1 seedless cucumber, peeled and coarsely chopped; 2 red bell peppers, coarsely chopped; 1 jalapeño, seeded and coarsely chopped; 1/4 cup sherry vinegar; 1/3 cup extra-virgin olive oil; Salt and freshly ground pepper

Active Time

30 MIN

Total Time

30 MIN

Yield

Serves : 8

Trey Foshee

Trey Foshee refines a classic gazpacho recipe by pureeing the soup in his Vita-Mix blender until silky and smooth. For gazpacho with a little crunch, serve with diced tomatoes, cucumbers and red peppers, or some crostini on the side. Cold Soup Recipes

3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper

How to Make It

Step 1

Combine all of the ingredients in a large bowl and refrigerate overnight.

Step 2

In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve.

Gazpacho

Ingredients

How to Make It

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