Quick Gazpacho
Published July 16, 1988
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 large garlic clove, peeled
12 basil leaves
4 ripe tomatoes, cut in chunks
1 cucumber, peeled and cut in chunks
1 green pepper, seeded and cut in chunks
1 medium onion, peeled and cut in chunks
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
Salt and pepper to taste
6 to 8 ice cubes
12 cherry tomatoes, sliced
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 123 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 520 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
With a food processor running, drop the garlic in through the feed tube to mince it. Then drop in the basil leaves to mince them. Turn the machine off, add the tomatoes to the container, then process until the tomatoes are smoothly pureed.
- Step 2
Add the cucumber, green pepper and onion pieces and process until the vegetables are very finely chopped. Transfer the soup to a large bowl.
- Step 3
Stir in the oil and vinegar and season to taste with salt and pepper. Stir in the ice cubes to cool the soup and float cherry tomato slices on top. Serve at once or refrigerate until ready to use.
Private Notes
Comments
Reserve some basil, cucumber and tomatoes as garnish
We loved it. Simple and classic.
Really good. Great way to use up end of August garden and CSA surplus. Fast. Easy. I added a little jalapeno as VP mentioned - also seeded. Used mix of red and yellow heirloom tomatoes. Lesser amount of onion - maybe next time will try red onion.