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gazpacho

charbsbeach avatar
Recipe by
Gail Charbonneau
@charbsbeach
The Villages, FL

Great on a hot day.

yield 6 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For gazpacho

  • 1
    english cucumber, unpeeled
  • 2
    red bell peppers, seeded
  • 4
    plum tomatoes
  • 1
    red onion
  • 3 clove
    garlic, minced
  • 3 c
    tomato juice
  • 1/4 c
    white wine vinegar
  • 1/4 c
    extra virgin olive oil
  • 1/2 Tbsp
    kosher salt
  • 1 tsp
    fresh round pepper

How To Make gazpacho

  • 1
    Roughly chop cucumber, bell peppers, tomatoes and red onion into 1" cubes. Put each vegetable separately into a food processor and pulse until coarsely chopped. Do not over process.!
  • 2
    After each vegetable is processed combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil salt and pepper. Mix well and chill before serving.
  • 3
    The longer the gazpacho sits, the more flavors develop. I make it two days ahead.
  • 4
    Serve as a cold soup with tortilla chips.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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