Gazpacho, a chilled summer soup, provides flavorful garden goodness from ripe tomatoes, roasted peppers, cucumbers and basil.
Prep Time20 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Soup
Cuisine: Spanish
Keyword: basil, chilled soup, cucumbers, Red Pepper, tomatoes
Servings: 4
Ingredients
3cupschopped ripe tomatoabout 1 1/2 lbs.
1/3cupfinely chopped red onionrinse with hot water for about 20 seconds in a strainer if it smells strong
3large basil leaves
1cloveminced garlic
1cupfinely choppedpeeled cucumber, divided
1 1/2cupstomato juice
1/2cupfinely chopped roasted red bell peppers
3tablespoonsred wine vinegar
2teaspoonsWorcestershire sauce
1tablespoonextra virgin olive oil + more for drizzlingif desired
3/4 - 1teaspoonkosher teaspoon salt
1/4teaspoonfreshly ground black pepper
4teaspoonschopped Italianflat leaf parsley
Instructions
Combine first 4 ingredients in a food processor, add 3/4 cup of cucumber. Pulse 5-8 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well. Cover and refrigerate 3 hours or until chilled.
Fill individual bowls with gazpacho, sprinkle each bowl with some of the remaining 1/4 cup chopped cucumber and parsley. Drizzle individual servings with a little additional olive oil, if desired. Can store soup in refrigerator up to 2 days. Stir and sprinkle with cucumber and parsley before serving.