Wayne Gisslen

Gazpacho

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Preparation info
  • 2½ qt 2.4 l ) portions:

    12

    portion size:
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. If a blender is available, combine all ingredients in the blender and process until liquefied.
  2. If a blender is not available, combine all ingredients except olive oil. Pass through a food mill. If a smoother soup is desired, then pass through a fine sieve. Rub the solids through the sieve to purée them. Place the mixture in a stainless-steel bowl. Using a wire

Per serving: Calories, 130; Protein, 2 g; Fat, 10 g (63% cal.); Cholesterol, 0 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 36 mg.