Gazpacho

Gazpacho
Ngoc Minh Ngo

Serves 6
preparation
30
minutes
cooking
150
minutes
other
0
minutes

Ingredients

3
small fennel bulbs, roughly chopped
4
stalks celery, roughly chopped
1
bunch scallions, roughly chopped
1
sweet onion, roughly chopped
2
cloves garlic, roughly chopped
3
red bell peppers, seeded and roughly chopped
2
ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2
cup
extra-virgin olive oil
1
tablespoon
kosher salt
1/2
teaspoon
freshly ground black pepper
4
cups
(32 ounces) tomato or vegetable juice
1/3
cup
fresh lemon juice
1
teaspoon
hot pepper sauce (optional)
3
limes, halved

Directions

  1. Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
  2. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.
  3. Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the lime wedges.
Suzy Verrier and Kai Jacob
August 2005

Nutritional Information

  • Per Serving
  • Calories 289
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 0 mg
  • Protein 5 g
  • Carbohydrate 30 g
  • Fiber 8 g
  • Iron 2 mg
  • Calcium 84 mg
What does this mean? See Nutrition 101.