Prep 0 mins
Cook 0 mins
- 1 clove garlic, peeled
- 1 slim cucumber, peeled/cut
- 4 tomatoes, cut in eighths
- 1⁄2 green pepper, seeded/sliced
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 small onion, peeled/sliced
- 2 tablespoons olive oil
- 3 tablespoons wine vinegar
- 1⁄2 cup ice water
- Put all ingredients into container of electric blender in order listed.
- Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped.
- Chill thoroughly and serve.
- May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons.
I gave this recipe 3 stars. This was the first time I tried Gazpacho. I got to try this in my Culinary class. I was able to try another recipe that did not puree the ingredients and I must say I prefer the chunky Gazpacho. This was pretty bland. I don't know if I would try this again or not. Thanks for posting! Christine (internetnut)
Served this last evening to dinner guests...one whom admitted to being a Gazpacho snob! He said that this was the best he's ever had. I agree! I followed your recipe to the letter, adding a dol lop of sour cream and a few slices of fresh Florida avacodo just before serving. It was a show stopper and so light & refreshing before a heavy steak & potato dinner. This will be served often in my home- way too easy, I was almost embarrased to hear all the compliments! Thanks, Molly!
I made this last night in the extreme heat. I added a little chopped up garlic and it was terrific!