Cold Gazpacho Recipe – Spanish Special
There’s nothing quite like gazpacho on a scorching summer day. Be sure to use ripe, top-notch tomatoes for this recipe, as they impart most of the flavor. Enjoy it with a side of bread.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Cold Gazpacho Ingredients :
- 6 large ripe beefsteak tomatoes, chopped
- 1 large cucumber, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 large sweet onion, chopped
- 1 small jalapeno pepper, seeded and diced, or to taste
- 1 clove garlic, minced
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- salt and freshly ground black pepper to taste
How to Make Cold Gazpacho Recipe :
1
Reserve a few pieces of tomato, cucumber, and bell peppers for garnishing.
2
In a food processor, combine the remaining tomatoes, cucumber, bell peppers, onion, jalapeno, and garlic. Process until all vegetables are finely chopped. Stir in olive oil, sherry vinegar, and salt.
3
Cover the mixture and refrigerate until thoroughly chilled, for at least 1 hour.
4
Just before serving, season with pepper and garnish with the reserved tomatoes, cucumbers, and bell peppers.
