Gazpacho Soup Recipe
Gazpacho is a perfect make-ahead summer staple, since it only gets more delicious in the fridge overnight. Rest assured that there is no “correct” consistency for this soup—some like it thick and chunky, others prefer a smoother blend. Make what you love best, and serve with some great bread for dunking.
Ingredients
| 2 | pounds | tomatoes, seeded and coarsely chopped |
| 1 | English cucumber, seeded and coarsely chopped (leave the peel on)* | |
| 2 | red bell pepper, coarsely chopped | |
| 1 | purple onion, coarsely chopped | |
| 2 | cloves | garlic, minced |
| 3–4 | cups | tomato juice |
| 1/4 | cup | olive oil |
| 1/4 | cup | red wine vinegar |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | freshlyground black pepper |
| ~ | Tabasco sauce |
Directions
- Combine the tomatoes, cucumber, bell pepper, onion, garlic, one cup of the tomato juice, olive oil, vinegar, salt and pepper in the food processor and pulse until you achieve the desired consistency. Do not over-process, or you’ll end up with juice.
- Pour the gazpacho into a spacious bowl and add two cups of additional tomato juice. Mix well. Add more juice if needed to correct the consistency.
- Cover and refrigerate overnight to allow the flavors to meld.
- Adjust the seasonings and add some Tabasco sauce if desired before serving.
Preparation Time:
15 minutes plus 8 hours downtime
