Kendra PeloJoaquin's Note:
A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've *never* had any leftovers regardless of how many batches I make.
My Private Note
Units: US | Metric
- 6 -8 tomatoes, chopped (Roma or plum are best Don't lose the juice!)
- 1/2 large white onion, chopped finely (red is a nice alternative)
- 1/2 large white onion, chopped in 1/4 inch chunks
- 2 small cucumbers or 1 large cucumber, chopped
- salt (preferably sea salt)
- fresh ground black pepper
- virgin olive oil
- 1 lemon, juice of
- chopped basil or cilantro (preferably fresh)
- 2 cloves garlic (or a tablespoon of diced garlic from a jar)
- 1Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
- 2Add the vegetables, then the seasonings.
- 3I start w/ a little add more after I've mixed it all up.
- 4Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
- 5Taste and then add more salt, pepper, oil or basil to your preference.
- 6I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.
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Nutritional Facts for Deceptively Simple Gazpacho
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 76.7
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 13.7 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 3.5 g
- Sugars 9.2 g
- Protein 3.0 g