RCI-SP.004.0171.001
Herbed Gazpacho
Herbed Gazpacho from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- x 14½ oz cans peeled tomatoes with liquid2 unit
- unpeeled cucumbers½ lbsfinely chopped (1½ cups)
- ½ cup
- ⅓ cup
- ¼ cup
- herbed vinegar or red wine vinegar2 tbsp
- garlic clove1 smallminced
- ½ tbsp
- 1 pinch
Method
1
Pour the 2 cans of peeled tomatoes with their liquid into a large bowl or blender, breaking up any large pieces with a wooden spoon.
2
Add the minced garlic clove to the tomatoes and stir well to combine.
3
Fold in the finely chopped cucumber, scallions, celery, and fresh basil, stirring gently until evenly distributed.
4
Pour the herbed vinegar or red wine vinegar over the vegetables and mix thoroughly to incorporate.
5
Season with the black pepper and a pinch of salt, tasting as you go and adjusting seasoning if needed.
6
Cover and refrigerate for at least 2 hours, or until well chilled, to allow the flavors to meld and develop.
120 minutes
7
Stir the gazpacho well before serving, and ladle into chilled bowls.