Fresh Gazpacho
Experience the taste of summer with this fresh gazpacho recipe. Made with garden-fresh vegetables, it's a perfect summer refresher.
Ingredients
- 4 large fresh tomatoes
- 1 large cucumber
- 1 cup chopped bell pepper
- ½ cup chopped sweet onion
- 1 tbsp minced jalapeno pepper
- ½ tsp garlic powder
- 1 cup V-8 vegetable juice
- 2 tbsp extra-virgin olive oil
- 2 tbsp lime juice, or to taste
- 1 tbsp apple cider vinegar
- ½ tsp Worcestershire sauce
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¾ tsp fine salt, or to taste
- ½ tsp freshly ground black pepper
- Chopped fresh cilantro, parsley, or sliced scallion tops (optional), for garnish
Recommended Equipment
Instructions
- Bring a large pot of water to a boil.
- Fill a large pot or bowl with ice and water. Set aside.
- Cut a shallow "X" into the bottom of each tomato and lower them into the boiling water with a slotted spoon or tongs. Boil the tomatoes for about 15 to 20 seconds, or until the peel begins to curl around the "X," and then remove them to the ice water.4 large fresh tomatoes
- When the tomatoes are cool enough to handle, begin to peel them. Starting at the "X," slip the skins off of the tomatoes. Using a sharp knife, cut the core out of each tomato.
- Slice the tomatoes in half crosswise and scoop out the seeds. Chop the tomatoes and transfer them to a large bowl. Taste and add more lime juice or salt, if needed.
- Slice the cucumber in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber.1 large cucumber
- Add the chopped cucumber to the bowl with the tomatoes along with the chopped bell pepper, onion, jalapeno pepper, garlic powder, V-8 juice, olive oil, lime juice, vinegar, Worcestershire sauce, cumin, coriander, salt, and the freshly ground black pepper. Mix well.1 cup chopped bell pepper | 1/2 cup chopped sweet onion | 1 tbsp minced jalapeno pepper | 1/2 tsp garlic powder | 1 cup V-8 vegetable juice | 2 tbsp extra-virgin olive oil | 2 tbsp lime juice | 1 tbsp apple cider vinegar | 1/2 tsp Worcestershire sauce | 1/2 tsp ground cumin | 1/2 tsp ground coriander | 3/4 tsp fine salt | 1/2 tsp freshly ground black pepper
- Blend in batches as needed (depending on blender size) until smooth or slightly chunky, then combine. Return the blended gazpacho to the bowl.
- Chill thoroughly—at least 2 hours.
- Serve the gazpacho in bowls or cups, garnished with chopped cilantro, parsley, or scallion tops.Chopped fresh cilantro, parsley, or sliced scallion tops (optional)
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 452mgPotassium: 237mgFiber: 3gSugar: 4gVitamin A: 1265IUVitamin C: 58mgCalcium: 24mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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