Gazpacho

Name: Gazpacho
Total time: 30 min
Yield: 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

2 Ratings
1 Review

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

By Trey Foshee

April 2013

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Credit: © Abby Hocking

Recipe Summary

active:

30 mins

total:

30 mins

Yield:

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

Directions

Step 1

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

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Step 2

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

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Gazpacho

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Recipe Summary

Ingredients

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Gazpacho

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Gazpacho