Gazpacho

gazpacho-0
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 177 calories
    • 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

Ingredients

  1. Check 2pounds ripe tomatoes, coarsely chopped
  2. Check 1 red bell pepper, coarsely chopped
  3. Check 1/2 small red onion, coarsely chopped
  4. Check 1 clove garlic
  5. Check 1 English cucumber, half coarsely chopped and half finely chopped
  6. Check 1/4cup olive oil, plus more for serving
  7. Check 2teaspoons red wine vinegar or sherry vinegar
  8. Check kosher salt and black pepper
  9. Check 2tablespoons chopped fresh flat-leaf parsley
  10. Check 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.