Gazpacho

Ngoc Minh Ngo
Serves 6 Hands-On Time: 30m Total Time: 2hr 30m

Ingredients

  • 4 stalks celery, roughly chopped
  • 3 red bell peppers, roughly chopped
  • 3 small fennel bulbs, roughly chopped
  • 2 beefsteak tomatoes (about 1 pound) diced (or one 14.5-ounce can chopped tomatoes)
  • 1 bunch scallions, roughly chopped
  • 1 sweet onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon hot pepper sauce (optional)
  • Kosher salt and black pepper
  • 3 limes, halved

Directions

  1. Working in batches, place the celery, bell peppers, fennel, tomatoes, scallions, onion, and garlic 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 tomato juice, oil, lemon juice, hot sauce, if using, 2 teaspoons salt, and ½ teaspoon black pepper.
  3. Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the limes.
By Suzy Verrier and Kai Jacob,  September 2005

Quick Tip

Upgrade this refreshing summer dish by adding chopped cooked shrimp or crumbled goat cheese as garnish.

Nutritional Information

  • Per Serving
  • Calories 289
  • Fat  19g
  • Sat Fat  3g
  • Cholesterol  0mg
  • Sodium  1188mg
  • Protein  5g
  • Carbohydrate  30g
  • Fiber  8g
  • Iron  2mg
  • Calcium  84mg
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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