Gazpacho

Name: Gazpacho
Yield: Makes about 6 cups (1.5 l); 4 first-course servings
Ingredients: 1 small Bermuda or other sweet onion, cut up; 6 medium-to-large ripe tomatoes, cored, peeled, and cut into eighths; 2 small green bell peppers, cored, seeded, deribbed and cut up; 2 firm small cucumbers, peeled and cut up; 1 tablespoon kosher salt, or to taste; ¾ teaspoon pure chili powder or 1 small piece fresh chili pepper; Approximately 1 cup (250 ml) tomato juice; 5 large cloves garlic, smashed and peeled; ½ cup (125 ml) olive oil

Preparation info

Makes about 6 cups 1.5 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

I have the habit of beginning my books with recipes that I not only like but that I know my readers like as well. This gazpacho first appeared in a cookbook that James Beard wrote with Carl Jerome for Cuisinart. Jim asked me for a recipe and, flattered, I came up with this. I still like it.

It is the paradigm of a raw soup originally made by farmwo

Ingredients

Starter
Gluten-free
Vegan
Soup

Ingredients

Method