How to make Gazpacho
Easy Chilled Soup with Fresh Tomatoes
Yield: 4 people
Calories: 95kcal
Equipment
- Blender
Materials
- 2 lbs red ripe tomatoes cored and chopped (6 cups)
- 1 med. cucumber peeled, seeded, and chopped (about 1 1/2 cups)
- 1 med. red bell pepper stemmed, seeded, and chopped
- 2 tsp sea salt plus more to taste
- 1 medium shallot chopped
- 2 tbsp sherry vinegar
- 1 cup vegetable/tomato juice such as V8
- ½ cup extra-virgin olive oil
- Whole Basil leaves for garnish
- 2 cups multicolored cherry tomatoes halved lengthwise
- ¼ cup minced shallot
- 1 tbsp minced jalapeño
- 1 tbsp chopped cilantro
- 2 tsp sherry vinegar
- 2 tsp extra-virgin olive oil
- Salt & Pepper to taste
Instructions
Make the gazpacho:
- Place shallot in a small bowl, and drizzle with sherry vinegar; let stand 30 minutes.
- Toss together tomatoes, cucumber, bell pepper, and salt in a medium bowl.
- Pour tomato mixture, shallot mixture, and vegetable juice into a blender
- Pulse until finely chopped, about 4 pulses.
- Process until smooth, about 1 minute.
- With blender running, slowly drizzle in oil.
- Season with additional salt to taste.
- Chill, covered, until very cold, at least 1-2 hours.
Make the Garnish:
- Stir together cherry tomatoes, shallot, jalapeño, cilantro, vinegar, oil, salt, and pepper in a medium bowl until well combined.
- Let garnish stand, uncovered, at room temperature for 45 minutes to 1 hour.
- Divide gazpacho evenly among bowls; top with garnish and fresh basil leaves.
Video
Nutrition
Serving: 244g | Calories: 95kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5.8g | Saturated Fat: 0.8g | Sodium: 625mg | Potassium: 508mg | Fiber: 2.7g | Sugar: 6.1g | Vitamin A: 104.92IU | Vitamin C: 47.6mg | Calcium: 34mg | Iron: 0.9mg