Gazpacho

Submitted by Funfetti

"I don't remember where I got this recipe (Cook's Illustrated?) but it's a great basic gazpacho. This soup is very simple; after all the chopping you can just toss everything in a bowl and mix. It's best served with thick, crusty bread. This recipe makes A LOT- but it's even better the next day!"

 

• Ready In: 4hrs 25mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 3 medium tomatoes, diced
• 2 small red bell peppers, diced (about 2 cups)
• 2 small cucumbers, one peeled one not, both diced (about 2 cups total)
• 1⁄2 small sweet onion (i.e. Vidalia)
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1⁄3 cup sherry wine vinegar (I've also used apple cider vinegar)
• ground black pepper
• 5 cups tomato juice
• 1 teaspoon Tabasco sauce (optional)
• 8 ice cubes
• extra virgin olive oil, for serving

directions

1. Combine the tomatoes, peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in a large bowl. Let stand about 5 minutes. Stir in tomato juice, Tabasco, and ice cubes. Cover tightly. Refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Serve cold. Adjust seasonings with salt and pepper and remove any unmelted ice cubes. Drizzle each bowl with extra-virgin olive oil.

Reviews

[Sydney Mike]

There are so many ways to make gazpacho & I'm usually up for trying a new recipe! I did cut this one in half for just 2 of us! I did use a yellow bell pepper instead of the red, & also substituted lemon pepper for the usual S&P! Also used a little less than 1/4 teaspoon of the Tabasco sauce! Still, we had a very satisfying gazpacho that was served with one of the great whole wheat breads that we like! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]