Gazpacho

Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 1 orange bell pepper, ribs and seeds removed, coarsely chopped; 1 green bell pepper, ribs and seeds removed, coarsely chopped; 1 cucumber, peeled and coarsely chopped; 1 red onion, coarsely chopped; 1/2 cup chopped fresh parsley; 4 cups tomato juice; 4 tablespoons red wine vinegar; 2 tablespoons Worcestershire sauce; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

Author:
Jamie Geller
Publish date:
Feb 18, 2013

This refreshing soup originated in Spain and Portugal during the summer months—to enjoy produce at its sweetest. It became an all-year round dish when it traveled the Atlantic ocean to Latin America, where it is always warm.

15minDuration
15minPrep Time
4 ServingsServings

Ingredients

1 orange bell pepper, ribs and seeds removed, coarsely chopped
1 green bell pepper, ribs and seeds removed, coarsely chopped
1 cucumber, peeled and coarsely chopped
1 red onion, coarsely chopped
1/2 cup chopped fresh parsley
4 cups tomato juice
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preparation

In a blender or food processor, combine peppers, cucumbers, onions, and parsley. Pulse to finely chop. Add tomato juice, vinegar, Worcestershire sauce, olive oil, salt, and pepper. Pulse a few times to combine well, leaving some chunks for texture. Refrigerate 30 minutes to 4 hours before serving chilled.

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