Tomato Cucumber Gazpacho
A refreshing cold Spanish soup made with fresh tomatoes, cucumbers, and aromatic vegetables blended with olive oil and seasonings. This no-cook soup is perfect for hot summer days.
Ingredients
- •5 cups coarsely chopped tomatoes
- •3 cups tomato-based vegetable juice
- •2¼ cups chopped English hothouse cucumber
- •1 cup chopped red onion
- •¼ cup extra-virgin olive oil
- •2 tablespoons finely chopped fresh basil
- •2⅓ tablespoons red wine vinegar
- •2 tablespoons mayonnaise
- •3 cloves small garlic cloves
- •2 teaspoons anchovy paste
- •to taste Parmesan croutons
Cooking Instructions
- 1.
Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
240 min
- 2.
Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.
120 min
- 3.
Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.
5 min