Easy Recipe for Gazpacho
This easy recipe for Gazpacho is fresh, vibrant and tastes like summer. A tomato-based, chilled soup traditionally accented with a blend of cucumbers, peppers, onion, garlic and vinegar, Gazpacho is a refreshing starter for a summer dinner. And, this Gazpacho recipe is tried and true, having been passed down to our friend Jeanne from her mother.
Servings: 4 to 6 servings
Calories: 199kcal
Ingredients
- 2 slices white bread
- 4 teaspoons red wine vinegar
- 14 ounces Italian-style tomatoes 2 7.5 ounce cans(diced tomatoes with basil, garlic and oregano), undrained
- 1/2 medium green pepper seeded, cored and chopped
- 1/2 medium onion peeled and chopped
- 1/2 large cucumber peeled, seeded and finely chopped - plus more for garnish
- 3/4 cup water
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon chopped garlic
- 4 drops Tabasco sauce
- 3/4 teaspoon kosher salt or to taste
- Fresh ground pepper to taste
- Paprika to taste
Instructions
- Place bread slices in a single layer in a shallow pan. Drizzle with the vinegar; soak for 15 minutes. (While the bread is soaking, prep the vegetables.)
- Place all ingredients in a blender and mix until desired consistency. Refrigerate for at least 1 hour to allow flavors to blend.
- Remove from refrigerator and season with additional salt and/or Tabasco as needed. Serve cold, garnished with chopped cucumber.
Notes
Make ahead: Gazpacho can be made up to 24 hours in advance, covered and refrigerated.
Nutrition
Calories: 199kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 658mg | Potassium: 404mg | Fiber: 3g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg