Gazpacho from Jamie Deen

Name: Gazpacho from Jamie Deen
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 lbs tomatoes, roughly chopped; 1 English cucumber, peeled and roughly chopped; 1 garlic clove, peeled and roughly chopped; 1 orange bell pepper, seeded and roughly chopped; 1 medium shallot, peeled and roughly chopped; 1 pinch kosher salt; 1 pinch pepper; 1/3 cup extra virgin olive oil; 2 tablespoons sherry wine vinegar

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Recipe by Jane from Ohio

Saw this recipe on the Jamie Deen Show. We were having a Mexican/Spanish dinner and I thought I would make it. It turned out great. It tasted very similar to the Gazpacho we had in Spain years ago.It was very good and everyone liked it. I am counting chill time as cook time.

READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

lbs tomatoes, roughly chopped
1

English cucumber, peeled and roughly chopped
1

garlic clove, peeled and roughly chopped
1

orange bell pepper, seeded and roughly chopped
1

medium shallot, peeled and roughly chopped
1

pinch kosher salt
1

pinch pepper
¹⁄₃

cup extra virgin olive oil
2

tablespoons sherry wine vinegar

DIRECTIONS

Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
toss together with a big pinch of salt and pepper.
Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
Then drizzle in the olive oil and vinegar with the blender running.
Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
Ladle soup into bowls and drizzle with olive oil to serve.

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