Gazpacho Recipe

A refreshing cold soup that's perfect for those hot sweltering days!

Course Soup

Cuisine Spanish

Prep Time 45

Cook Time 0

Servings 8 servings

3 ripe medium beef steak or Roma tomatoes about 1 1/2 pounds cored and cut into quarter inch cubes.
2 small red bell peppers about 1 pound cord, seeded, and cut into quarter inch cubes.
2 small cucumbers about 1 pound, one peeled and the other with skin on, both seeded and cut into quarter inch cubes.
1/2 small sweet onion such is the vadalia, or two large shallots, peeled and minced (about half a cup)
2 medium garlic cloves minced
2 tsp salt
1/2 cup sherry vinegar
8 cups tomato juice (one 1.89 L bottle of Garden Cocktail) we use Mott’s Garden Cocktail
1 tsp hot pepper sauce optional
Extra-virgin olive oil for drizzling if desired

Start to get the tomato juice cold by placing in freezer as you prep the ingredients.
If you prefer to cook the raw onion and garlic, you can sweat the onions over low heat until soft, then add in garlic and mix. Turn heat off and let cool.
Combine tomato and their juices, bell peppers, cucumbers, onion, garlic, salt, vinegar and pepper to taste in a large glass bowl. Let stand until vegetables begin to release their juices, about five minutes. Stir in tomato juice and hot pepper sauce, if using. Cover tightly and refrigerate for at least four hours to meld flavours.