Chunky Gazpacho (Chilled Tomato Soup)
4.9 (27 ratings)
Rate it:
- Total time
- 10 min
- Serves
- 4
- Cuisine
- Spanish
Ingredients
- 32 oz chilled tomato juice ((I blended tomatoes and added some water))
- 2 medium tomatoes ((or 1 large tomato))
- 1 large cucumber ((or 3 or 4 small Persian cucumbers))
- ¾ green pepper
- 1 white onion ((I used a sweet Vidalia))
- 3 cloves garlic ((large, minced))
- 1 Tbsp red wine vinegar ((I love vinegar, so I added more))
- 3 Tbsp extra virgin olive oil
- 2 tsp Kosher salt
- ⅛ tsp Tabasco sauce ((to taste))
- ⅛ tsp black pepper ((to taste))
- 1 slice avocado ((optional to serve, as well as: sour cream, garlic croutons, or cooked shrimp))
Steps
- 1
Chop the tomato, cucumber, green pepper, and onion by hand or in a food processor.
- 2
Place the chopped veggies in a bowl, with the minced garlic, then add the vinegar, olive oil, salt, tabasco, and black pepper to taste.
- 3
Stir well, cover and refrigerate for about an hour to chill.
- 4
Serve with any of the desired suggested toppings, or simply a slice or two of green pepper.
Source: christinascucina.com·Own this recipe or photo? Request removal