Spain – Gazpacho

Spain – Gazpacho

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Gazpacho tweaks and cautionary tales

  • I changed very little of this recipe.  Ina knows what she is doing.

Nitty-Gritty – Gazpacho

  • Learning Curve: none
  • Pre-work: none
  • Vegetarian: yes
  • Healthy: yes
  • Freezes well:  yes!

Prep time
Total time
Gazpacho is the perfect dish to bring spring to life. It's beyond easy to cook and is about the freshest thing around.
Recipe type: Appetizer
Cuisine: Spanish
Serves: 6
  • 1 hothouse cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 23 ounces tomato juice (3 cups)
  • ¼ cup white wine vinegar
  • ¼ cup good olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
  2. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


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