Welcome! Subscribe now to view all shows. Login / Learn More

More Views

More Views

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product



Paula Deen Channel on Roku