Cold Gazpacho Recipe

Prep Time::15 mins

Additional Time:: 1 hr

Total Time:: 1 hr 15 mins

Servings::4

Yield::4 servings

Ingredients

6 large ripe beefsteak tomatoes, chopped

1 large cucumber, chopped

1 medium green bell pepper, chopped

1 medium yellow bell pepper, chopped

1 large sweet onion, chopped

1 small jalapeno pepper, seeded and diced, or to taste

1 clove garlic, minced

4 tablespoons extra-virgin olive oil

3 tablespoons sherry vinegar

salt and freshly ground black pepper to taste

Directions

Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.

Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.

Cover and refrigerate until chilled, at least 1 hour.

Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

Cook's Note:

If you like, you can remove the skin of the tomatoes for an even smoother gazpacho.

By skill

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