Cold Gazpacho

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There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.

Submitted by Lena
Updated on August 21, 2022
Cold Gazpacho
3
3
Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • 6 large ripe beefsteak tomatoes, chopped

  • 1 large cucumber, chopped

  • 1 medium green bell pepper, chopped

  • 1 medium yellow bell pepper, chopped

  • 1 large sweet onion, chopped

  • 1 small jalapeno pepper, seeded and diced, or to taste

  • 1 clove garlic, minced

  • 4 tablespoons extra-virgin olive oil

  • 3 tablespoons sherry vinegar

  • salt and freshly ground black pepper to taste

Directions

  1. Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.

  2. Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.

  3. Cover and refrigerate until chilled, at least 1 hour.

  4. Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.

Cook's Note:

If you like, you can remove the skin of the tomatoes for an even smoother gazpacho.

Nutrition Facts (per serving)

215 Calories
14g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 215
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 19mg 1%
Total Carbohydrate 21g 7%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 4g 8%
Vitamin C 120mg 133%
Calcium 56mg 4%
Iron 1mg 7%
Potassium 939mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.