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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.
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
Step 1
Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
Step 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.
Step 3
Cover and refrigerate until chilled, at least 1 hour.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium19mg | 1% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber5g | 18% |
| Total Sugars12g | |
| Protein4g | |
| Vitamin C120mg | 599% |
| Calcium56mg | 4% |
| Iron1mg | 7% |
| Potassium939mg | 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.
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