Cold soup: Love it or hate it? If you said, “love it,” click here. This quick and easy Gazpacho is for you.
Here’s something weird. Spanish cookbooks classify Gazpacho as a salad. I’m guessing that the Gazpacho over there is much chunkier than the Gazpacho over here. Which probably means that we’re doing it wrong. Wrong or right though, it sure is tasty.
This Gazpacho uses canned tomatoes. But if you want to use fresh, go for it. Sub in 5 cups of chopped tomatoes for the 2 cans and you’re good to go.Print
- 2 (28oz.) cans of petite diced tomatoes
- 2 cups ice cubes
- 3 inches of cucumber
- ½ red bell pepper
- ½ of a small red onion
- ½ jalapeño or hot red chili
- 1 clove garlic
- ¼ cup olive oil
- ½ tsp. ground cumin
- 1 tsp. Worcestershire sauce
- ½ tsp. salt
- ¼ tsp. coarse black pepper
- 1 lime
- fresh basil leaves for garnish
- Put a strainer over a medium bowl. Open the cans of tomatoes and dump them into the strainer. To the strained juices add 2 cups of ice cubes. Set aside. Put the strained tomatoes into a separate large bowl.
- Chop the cucumber, bell pepper and red onion and add them to the diced tomatoes. Seed and mince the jalapeño. Mince the garlic clove. Add them both to the tomatoes along with the olive oil, cumin, Worcestershire, salt and black pepper. Juice the lime and add it as well.
- Transfer 2 cups of the vegetable mixture to a blender along with the drained juices and any unmelted ice cubes. Puree. Mix the puree in with the vegetables. Add another cup of ice and stir well. Ladle into bowls (avoiding transferring any unmelted iced cubes). Garnish with basil leaves.