Gazpacho

Name: Gazpacho
Prep time: 20 min
Total time: 140 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb Tomatoes; 0.5 whole Cucumber; 0.5 whole Red Bell Pepper; 0.25 whole Jalapeno; 2 pieces Green Onion; 2 cloves Garlic; to taste Salt; ½ tsp Cumin; ¼ tsp Black Pepper; 2 tbsp Lime Juice; 1 tbsp Balsamic Vinegar; 2 tbsp Olive Oil; 2 tbsp Fresh Basil

SPANISH·NON-VEGSource

A refreshing and vibrant cold tomato soup, perfect for a hot summer day, with a smooth base and chunky vegetable mix-ins.

2h 20m4Servings

Nutrition

124kcal

2gProtein

13gCarbs

8gFat

Ingredients

GAZPACHO BASE

Tomatoes

1.5 lb

Cucumber

0.5 whole

Red Bell Pepper

0.5 whole

Jalapeno

0.25 whole

Green Onion

2 pieces

Garlic

2 cloves

Salt

to taste

Cumin

½ tsp

Black Pepper

¼ tsp

Lime Juice

2 tbsp

Balsamic Vinegar

1 tbsp

Olive Oil

2 tbsp

FOR GARNISH

Fresh Basil

2 tbsp

Equipment

Blender

Fine Mesh Sieve

Instructions

1Prepare the Vegetables

15m

Score and Blanch Tomatoes

Score an 'X' on the bottom of each tomato. Blanch in boiling water for 30 seconds, then shock in ice water. Peel the skin off.

Dice Tomatoes

Cut the peeled tomatoes in half, scoop out the seeds, and dice the tomato flesh. Place in a large bowl.

Prepare Cucumber and Peppers

Peel half of the cucumber, then dice it finely. Dice the red bell pepper and jalapeno pepper. Finely chop the white and light green parts of the green onions.

Add to Bowl

Add the diced cucumber, peppers, and green onions to the bowl with the tomatoes.

Add Garlic and Spices

Add minced garlic, salt, cumin, and black pepper to the bowl.

2Blend the Base

Combine Base Ingredients

In a blender, combine the cherry tomatoes, lime juice, balsamic vinegar, and olive oil.

Blend Until Smooth

Blend the mixture until it is very smooth. Strain the blended liquid through a fine-mesh sieve into the bowl with the diced vegetables, discarding any seeds or skins.

3Chill and Season