Gazpacho
By sarahbettine
At first, cold soup strikes many people as odd. Gazpacho has been winning skeptics over for hundreds of years, and this recipe is no exception. As easy as it is to prepare, it's even easier to eat.
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Ingredients
- 4 chopped plum tomatoes
- 2 cups tomato juice
- 1 cup cucumber, peeled, seeded and chopped
- 1 chopped organic red bell pepper
- 1/2 cup chopped red onion
- 1 small jalapeno, seeded and minced
- 1 medium garlic clove, pressed or minced
- 1/4 cup extra-virgin olive oil
- 1 lime, juiced
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- * For garnish: Chopped avocado, chopped cucumber, and/or fresh basil leaves, chiffonade.
Details
Servings 4
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Place the tomatoes and tomato juice into a large bowl.
Step 2
Add the cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, cumin, salt and pepper and stir to combine.
Step 3
Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed.
Step 4
Return the pureed mixture to the bowl and stir to combine.
Step 5
Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.
This is also great served as an appetizer in small glasses or bowls.
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