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Gazpacho Recipe by Paula Deen

Easy Level
25 MIN 25 Prep + Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 25 Prep + Cook
6 Servings
$ /Serving

Gazpacho Recipe by Paula Deen

Easy Level
25 MIN 25 Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 2 lbs ripe tomatoes, diced
  • 1 seedless cucumber, peeled and diced
  • 1/2 cup red onion, diced
  • 1/3 cup green pepper, seeded and diced
  • 1/3 cup yellow pepper, seeded and diced
  • 1/3 cup red pepper, seeded and diced
  • 3 cups fresh cilantro, minced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup fresh breadcrumbs
  • 1 cup tomato water, recipe follows
  • 1 lb very ripe tomatoes
  • 1/2 tablespoon kosher salt

Preparation

Combine the first 8 ingredients in a large bowl and blend using an immersion blender.

 

*Cook's Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until chunk-free.

 

Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.

 

Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

 

Tomato Water:

 

Combine 1 lb ripe tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.

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