Name: Gazpacho
Yield: Makes 8 servings
Ingredients: 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups); 1 large cucumber, peeled, seeded, and chopped (about 2 cups); 1 red bell pepper, chopped (about 1 cup); 1 medium onion, chopped (about 11/4 cups); 3 cups canned tomato juice; 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped; 1/4 cup red wine vinegar; 2 cloves garlic, peeled and finely chopped; 2 tablespoons tomato paste; Juice of 1/2 a lemon; Kosher salt; Cayenne pepper; 1 cup croutons, to garnish

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Recipe information

Yield
Makes 8 servings

Ingredients

3

medium tomatoes, peeled, seeded, and chopped (about 3 cups)

1

large cucumber, peeled, seeded, and chopped (about 2 cups)

1

red bell pepper, chopped (about 1 cup)

1

medium onion, chopped (about 11/4 cups)

3

cups canned tomato juice

2

tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped

1

/4 cup red wine vinegar

2

cloves garlic, peeled and finely chopped

2

tablespoons tomato paste

Juice of 1/2 a lemon

Kosher salt

Cayenne pepper

1

cup croutons, to garnish

Need to make a substitution?

Preparation

Step 1
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
Step 2
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
Step 3
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes