RCI-SP.004.0153.001
Gazpacho II
This traditional Spanish cold soup is a tasty way to eat your vegetables. Each serving has two cups of vegetables.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- tomatoes8 largepeeled
- cucumber1 largepeeled, seeded, and finely diced
- green bell pepper1 largefinely chopped
- medium-size red onion1 unitminced
- 3 tbsp
- 1 tbsp
- 3 tbsp
- chopped fresh parsley or 2 tsp dried basil2½ tbsp
- 1 unit
- 1 unit
Method
1
Prepare a large bowl of ice water and submerge the peeled tomatoes for 2 minutes, then remove and let cool slightly before chopping roughly into chunks.
2
Place the chopped tomatoes in a food processor or blender in batches, processing each batch until smooth but retaining slight texture; transfer to a large serving bowl.
3
Add the finely diced cucumber, chopped green bell pepper, and minced red onion to the tomato base, stirring gently to combine.
4
Whisk together the red wine vinegar, olive oil, and lemon juice in a small bowl, then pour into the gazpacho and stir thoroughly.
5
Season the gazpacho with the chopped fresh parsley (or dried basil), salt, and fresh ground pepper, stirring well to distribute the seasonings evenly.
6
Add hot pepper sauce to taste, starting with a small amount and adjusting to desired heat level.
7
Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and the soup to chill thoroughly.
60 minutes
8
Stir the gazpacho well before serving and adjust seasonings if needed, then ladle into chilled bowls.