Gazpacho
Try this Gazpacho recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- salt and fresh ground pepper to taste
- 1 clove garlic minced (about 1 teaspoon)
- 1 tbsp freshly squeezed lemon juice
- 6 ripe tomatoes (about 3 lbs) peeled and chopped (yielding about 6 cups)
- 1 redâ onion, finely chopped (about 1 1/4 cups)
- 1 cucumber, peeled seeded chopped (about 1 cup)
- 1 sweet red bell pepper (or green) seeded and choppe
- 2 stalks celery chopped (about 1 cup)
- 1-2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 2 teaspoons sugar (more may be needed to balance out the acidi add to taste)
- 6 or more drops of tabasco sauce to taste
- 1 teaspoon worcestershire sauce (omit for vegan or vegetarian
- 2 cups tomato juice (or 1 15-ounce can crushed tomatoes i
- Carbohydrate 0.371893831583038 g
- Cholesterol 0 mg
- Fat 1.7130500021286 g
- Fiber 0.0951250000332074 g
- Protein 0.121693749897126 g
- Saturated Fat 0.23812000029258 g
- Serving Size 1 1 Serving (14g)
- Sodium 19.833234310964 mg
- Sugar 0.276768831549831 g
- Trans Fat 0.053467500051659 g
- Calories 18 calories
Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender. Adjust seasonings to taste. Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.
