Gazpacho

Ngoc Minh Ngo
Serves 6-8 Hands-On Time: 30m Total Time: 2hr 30m

Ingredients

  • 3 small fennel bulbs, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 1 sweet onion (such as Vidalia), 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
  • juice of 2 lemons
  • 1 teaspoon hot pepper sauce (optional)
  • lemon or lime wedges

Directions

  1. 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 desired.
  3. Cover and refrigerate for at least 2 hours. Serve chilled with the lemon or lime wedges.
By Suzy Verrier and Kai Jacob,  September 2005

Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 224.35Calories From Fat 63
  • Calcium  83.97mg
  • Carbohydrate  21.15g
  • Cholesterol  0mg
  • Fat  15.97g
  • Fiber  5.34g
  • Iron  1.92mg
  • Protein  3.55mg
  • Sat Fat  2.16g
  • Sodium  913.92mg
What does this mean? See Nutrition 101.

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

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