Gazpacho

Name: Gazpacho
Ingredients: 1 clove garlic, peeled; Kosher salt; 1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped; 8 ounces cucumbers, peeled, seeded and roughly chopped; 2 scallions (white and green parts), roughly chopped; 1/2 green bell pepper, cored, seeded and roughly chopped; 1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat); 1/4 cup roughly chopped fresh flat-leaf parsley; 2 tablespoons roughly chopped fresh mint; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil, plus more for garnish; 1 tablespoon sherry vinegar; 1 1/2 cups chilled low-sodium tomato juice; 4 ice cubes; 4 tablespoons cubed cucumber, for garnish, optional

15 ingredients

11 steps

Ingredients

1 clove garlic, peeled
Kosher salt
1 1/2 pounds vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
8 ounces cucumbers, peeled, seeded and roughly chopped
2 scallions (white and green parts), roughly chopped
1/2 green bell pepper, cored, seeded and roughly chopped
1/4 jalapeno, stemmed and roughly chopped (with seeds if you like the heat)
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh mint
Freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon sherry vinegar
1 1/2 cups chilled low-sodium tomato juice
4 ice cubes
4 tablespoons cubed cucumber, for garnish, optional

Directions

1

On a cutting board, lightly sprinkle the garlic with a pinch of salt and smash it into a paste with the flat side of a large knife.
2

Mix the smashed garlic, tomatoes, roughly chopped cucumbers, scallions, bell peppers, jalapenos, parsley and mint in a large bowl.
3

Add salt and pepper to taste.
4

Stir in the olive oil and sherry, and toss well.
5

Add half of the vegetable mixture to a blender and pulse.
6

Add half of the tomato juice and 2 ice cubes.
7

Pour into a large bowl.
8

Repeat with the remaining ingredients.
9

Refrigerate for at least 1 hour for the flavors to come together.
10

Divide among chilled soup bowls, drizzle with olive oil, garnish with cubed cucumbers if using and serve.
11

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.