Makes 4 servings of this cold summertime soup favorite.
Approximate cooking time: 10 minutes
Ingredients
- 4 ripe tomatoes, quartered
- 1 small onion, coarsely chopped
- 1 medium cucumber, peeled and coarsely chopped
- 1 sprig fresh parsley
- 1 clove garlic, peeled
- ½ cup cold water
- juice of 1 lemon
- sea salt (optional)
- freshly ground black pepper to taste
- cayenne (optional)
- 4 ice cubes
Instructions
- Blend all ingredients in a blender or food processor until vegetables are chopped very small (not pureed).
- Serve cold.
6 Comments
Jules
This was not good at all. Just an FYI
Neely
Any recommendations for improvement? Was it just lacking salt?
JeanJ
Try adding some low sodium tomato juice
Spaniard
This is not Gazpacho! Gazpacho is a Spanish dish and it is made as follows:
Ingredients:
Plenty of tomatoes (main ingredient, you can add more or less to taste)
1 Green pepper
1 small cucumber
1 small onion
A couple of garlic cloves.
Olive oil (maybe a cup)
Vinegar (maybe half a cup)
Salt
(I cannot say exact quantities right now, but you can play with the ingredients while you are blending them and adapt to your taste)
Put everything in a blender and puree!!!!!! it has to be almost liquid or creamy!
Then put it in in the fridge for a few hours. It’s a cold soup we have in the summer.
Sandra
I agree with Spaniard about gazpacho. I’m so tired of seeing gazpacho recipes out there with strange ingredients like V-8 or Clamato or jalapeno or (in this case) lemon and parsley.
A gazpacho is essentially a liquified salad. Tomato, cucumber, green pepper, olive oil, vinegar, salt. Some people add a hard boiled egg yolk, some put some soggy bread in to thicken things… I don’t particularly like onion and garlic in mine, but that’s it!
(Como Dios manda!)
britsquid
Would gazpacho still be good if frozen right after made? I was thinking of making a large batch and dividing into single servings and then freezing.