Traditional Spanish Gazpacho
A refreshing and chilled Spanish soup made from ripe tomatoes, cucumbers, bell peppers, and onions, perfect for a hot summer day.
Prep time: 30 minutesCook time: Serves: 6
Ingredients
3 lbs ripe tomatoes
1 cucumber, peeled and seeded
1 green bell pepper, seeded
1 small red onion
2 cloves garlic
3 cups tomato juice
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Instructions
1. Chop the tomatoes, cucumber, bell pepper, and onion into large chunks.
2. In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, and half of the tomato juice. Blend until smooth.
3. Add the remaining tomato juice, red wine vinegar, olive oil, salt, and pepper. Blend again until completely combined and smooth.
4. Taste and adjust seasoning if necessary. Chill the soup in the refrigerator for at least 2 hours before serving.
5. Serve cold, garnished with diced vegetables or croutons if desired.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Gazpacho is best served cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
