Gazpacho


Prep Time
15 min
Difficulty
1
Servings
4
Tools Required
Blender, Food processor

This simple soup can be made the night before or early in the day, but whatever you do, serve it as cold as possible. If you make it directly before serving, add a few ice cubes to the blender when puréeing. Halve the recipe for two people.

Nationality
Spanish
Source
Special Fork
Editor
Andrew Hunter

Garnish: 1 cup reserved chopped vegetables (see instructions) Croutons

Combine the vegetables, except the tomatoes, in a bowl and mix well. Remove ½ cup of the mixture and set aside for garnish. Place the remaining vegetables with the tomatoes and tomato juice in a food processor or blender and blend to a coarse consistency. Transfer the gazpacho to a large bowl and season to taste with the remaining ingredients. Refrigerate until ready to serve.

Place a few tablespoons of the vegetable garnish with croutons in each bowl. Stir the gazpacho well, ladle into bowls and top with croutons.

Makes 4 servings.


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