How to Make Classic Gazpacho

While there are many variations of this soup, the classic remains a favorite with its crisp, clean flavors. Serves 10.

Difficulty: Easy

Instructions

Things You'll Need:

• 10 large beefsteak tomatoes, or 1 (46-oz.) can tomato juice
• 1 jalapeño
• 1 clove garlic
• 1 medium green bell pepper, minced
• 1 small red onion, minced
• 1 cucumber, peeled and minced
• 1 tsp. chopped cilantro
• 1 tsp. chopped parsley
• 1 tbsp. Champagne vinegar
• 1 tsp. salt
• 1/2 tsp. black pepper
• Garnish: 1 lemon, sliced
• Groceries
• Blenders
• Ladles
• Serving Bowls

1. Puree tomatoes or juice with jalapeño and garlic in a blender until completely smooth. Pour into a large bowl.

2. Add all other ingredients (except lemon) and stir until combined. Taste, and add more seasoning if necessary.

3. Chill in the refrigerator for at least 30 minutes before serving. Serve with the lemon slices.

Tips & Warnings

• Chill the produce before making the soup to reduce the amount of time needed to chill the soup down. Also try chilling the bowls before serving the soup.

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