Gazpacho

Name: Gazpacho
Yield: 4 servings
Ingredients: 1 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups); 1 1 large cucumber, peeled, seeded, and chopped (about 2 cups); 1 1 red bell pepper, chopped (about 1 cup); 1 1 medium onion, chopped (about 11/4 cups); 1 3 cups canned tomato juice; 1 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped; 1 1/4 cup red wine vinegar; 1 2 cloves garlic, peeled and finely chopped; 1 2 tablespoons tomato paste; 1 Juice of 1/2 a lemon; 1 Kosher salt; 1 Cayenne pepper; 1 1 cup croutons; 1 to garnish

From the kitchen of Carly

Cool, tangy tomato soup that lives in the blender. Fresh cucumber, pepper, and herbs get pureed smooth, then chilled until it's the perfect spoon between liquid and salad. Serve it ice-cold with crunchy garnishes on top.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
11 large cucumber, peeled, seeded, and chopped (about 2 cups)
11 red bell pepper, chopped (about 1 cup)
11 medium onion, chopped (about 11/4 cups)
13 cups canned tomato juice
12 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
11/4 cup red wine vinegar
12 cloves garlic, peeled and finely chopped
12 tablespoons tomato paste
1Juice of 1/2 a lemon
1Kosher salt
1Cayenne pepper
11 cup croutons
1to garnish

Instructions

1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.