Gazpacho

Name: Gazpacho
Ingredients: 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups); 1 large cucumber, peeled, seeded, and chopped (about 2 cups); 1 red bell pepper, chopped (about 1 cup); 1 medium onion, chopped (about 11/4 cups); 3 cups canned tomato juice; 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped; 1/4 cup red wine vinegar; 2 cloves garlic, peeled and finely chopped; 2 tablespoons tomato paste; Juice of 1/2 a lemon; Kosher salt; Cayenne pepper; 1 cup croutons, to garnish

13 ingredients

3 steps

Ingredients

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

Directions

1

1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2

2. In the food processor or blender, puree the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.