Gazpacho

Gazpacho
Christopher Baker
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
45
minutes
Serves 4

Ingredients

2
pounds
ripe tomatoes, coarsely chopped
1
red bell pepper, coarsely chopped
1/2
small red onion, coarsely chopped
1
clove garlic
1
English cucumber, half coarsely chopped and half finely chopped
1/4
cup
olive oil, plus more for serving
2
teaspoons
red wine vinegar or sherry vinegar
kosher salt and black pepper
2
tablespoons
chopped fresh flat-leaf parsley
country bread, for serving

Directions

  1. In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper. Refrigerate at least ½ hour and up to 1 day.
  2. Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 177
  • Fat 14 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 735 mg
  • Protein 3 g
  • Carbohydrate 12 g
  • Sugar 8 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 37 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments