Gazpacho

13 ingredients
3 steps

Ingredients

  • 2 cans (28 oz. each) tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chopped fresh marjoram leaves
  • 2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon lemon juice
  • 1 cup vegetable broth
  • 1 piece (about 6 oz.) cucumber
  • 1 firm-ripe tomato (about 6 oz.)
  • 1 green bell pepper (about 6 oz.)
  • 1 white onion (about 6 oz.)
  • Salt and pepper

Directions

  1. 1
    In a blender or food processor, puree canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.
  2. 2
    Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.
  3. 3
    Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.

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