Gazpacho
This easy gazpacho comes together in 30 minutes. Fresh, flavorful, and perfect for hot summer days.
Servings: 6 servings
Ingredients
- 2 lb ripe red tomatoes
- 1 large red bell pepper
- 1 ½ cups chopped English cucumber
- 2 small shallots peeled
- 2 cloves garlic peeled
- 2 tbsp sherry vinegar
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp tomato paste
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp hot sauce
- ⅓ cup olive oil
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the vegetables: Core the tomatoes, then cut them into quarters. Slice open the red bell pepper, remove the seeds and pith, and roughly chop it. Cut the cucumber in half and then into pieces. Peel the shallots and roughly slice them. Peel the garlic.2 lb ripe red tomatoes, 1 large red bell pepper, 1 ½ cups chopped English cucumber, 2 small shallots, 2 cloves garlic
- Blend the soup: In the blender canister, combine the tomatoes, bell pepper, cucumber, shallot, garlic, vinegar, tomato paste, Worcestershire sauce, salt, black pepper, hot sauce, olive oil, parsley, and cilantro. Blend until mostly smooth.2 tbsp sherry vinegar, 1 tbsp Worcestershire sauce, 1 ½ tbsp tomato paste, 2 tsp kosher salt, ½ tsp freshly ground black pepper, 1 tbsp hot sauce, ⅓ cup olive oil, ¼ cup chopped fresh parsley, ¼ cup chopped fresh cilantro
- Chill the soup: Pour the soup into an airtight container and chill for 4-6 hours before serving. To serve, drizzle each serving with olive oil.
Video
Nutrition
Serving: 1serving | Calories: 161kcal