Gazpacho
4.4
(15)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.
Recipe information
Yield
Makes 8 servings
Ingredients
3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish
Preparation
Step 1
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
Step 2
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
Step 3
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
Recipe notes
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