Gazpacho
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
- 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.
- 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.
- Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the limes.
The Recipe Goes Well With...
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.
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