Farmstand Gazpacho
A refreshing cold Spanish soup made with fresh garden vegetables including cucumber, bell pepper, and tomatoes, finished with olive oil and a splash of red wine vinegar. Perfect for hot summer days.
6 servings
5 hr 10 min
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Ingredients
- •2 cups peeled and diced (1/4 inch) hothouse cucumber
- •2 cups diced (1/4 inch) red bell pepper
- •2 cups diced (1/4 inch) ripe tomato
- •½ cup diced (1/4 inch) red onion
- •2 cups tomato juice
- •½ cup red-wine vinegar
- •⅓ cup extra-virgin olive oil
- •2 dashes Tabasco sauce
Cooking Instructions
- 1.
1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
10 min
- 2.
2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.
300 min
