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 Gazpacho | Status Approved | | Name |  Gazpacho | | Category | Appetizers & Snacks, Soups & Stews, Vegetables, Vegetarian & Special Diets, European | | Serves/Yields | 6 meal servings 12- 18 appetizer servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 0 | | Introduction | | This cold soup is great to serve as an appetizer. I like to serve it in small cups with crisp tortilla chips so guests can scoop it up like salsa. With a sandwich it makes a great light meal and it's a super way to get your veggies!
| | Ingredients | | 9 large tomatoes
2 medium cucumbers, peeled, seeded, and chopped
1 medium red onion , chopped
1 red bell pepper , chopped
1/3 cup olive oil
6 tablespoons red wine vinegar or lime juice,or to taste
3 garlic_cloves , finely chopped
Salt and freshly ground black pepper
1/4 cup minced fresh cilantro or basil leaves
1 to 2 jalapeno peppers, finely chopped (optional)
Lime wedges for garnish | | Directions | | Step: 1 | Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze the juice and seeds into a fine mesh strainer over a bowl.
| | Step: 2 | Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over each serving. Garnish with lime wedges and tortilla chips. |
Time submitted: Friday, July 15. 2005 at 08:05:07 Contributed By: Kate
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