Gazpacho RecipeOur tasty gazpacho recipe uses all the simple ingredients of this classic chilled soup from southern Spain: fresh vine-ripened tomatoes, sweet bell peppers, onion, garlic, extra virgin olive oil... Enjoy it as a light lunch, or dinner recipe, or an easy appetizer. This healthy soup recipe is especially perfect for vegetarians. Serve your family and friends this cold tomato soup in chilled martini glasses or hand-crafted Spanish bowls. Gazpacho, or gaspacho, as it is also known, is the perfect summer soup for sweltering hot days, or anytime!
For this gaspacho recipe, you will need: 4 vine-ripened tomatoes 1 large cucumber, halved lengthwise, seeded, not peeled 1 Spanish onion 1 red bell pepper, cored and seeded 1 yellow bell pepper, cored and seeded 3 garlic cloves, minced 3 cups tomato juice ¼ cup red wine vinegar or sherry vinegar ¼ cup extra virgin olive oil Salt and freshly ground black pepper to taste 2 slices dry French or Italian bread, cubed (optional) Garnish: lemon juice, hard-cooked eggs, diced (optional)
Cut tomatoes, cucumber, peppers, and onion into 1-inch pieces. In a food processor pulse each vegetable separately and then transfer to a large bowl. Into the bowl with the processed vegetables add garlic, vinegar, olive oil, salt and pepper and tomato juice. Mix well and chill in a sealed container. The longer this chilled tomato soup sits, the more the flavors develop. (It can be prepared 2 days ahead). Add a dash of lemon juice and garnish with diced hard-cooked eggs before serving, if desired. Serve in chilled bowls or glasses. This recipe for gazpacho serves 4 to 6
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