Gazpacho

Name: Gazpacho
Yield: 8 to 10 portions
Ingredients: 2 red bell peppers; 6 large ripe tomatoes; 1½ cups canned tomato juice; ½ cup olive oil; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 3 eggs, lightly beaten; ½ cup chopped fresh dill; Pinch of cayenne pepper; 2 medium-size yellow onions; 2 large shallots; 2 large cucumbers; ½ cup red wine vinegar

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

We like to ladle gazpacho into chilled heavy mugs as a sippable summer first course while the steaks are grilling. Garnish each portion with a crisp fresh scallion.

Ingredients

6 large ripe tomatoes
2 red bell peppers
2 medium-size yellow onions

Summer
Spicy
Gluten-free
Soup

Method

Wash the tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed, and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juice, and eggs.
In a blender or a food proce