Go Back
PRINT RECIPE

Gazpacho Rápido

A quick and easy way to make this classic cool summer soup
Author: GalleyPirate

Ingredients

  • 1 1/2 lbs Fresh, vine-riped tomatoes
  • 1 cup Cucumber, peeled, seeded and chopped
  • 1/2 cup Red onion, chopped
  • 1 Jalapeño, seeded and minced
  • 1 Garlic clove, pressed
  • 1/4 cup Extra Virgin Olive Oil
  • 24 oz Tomato Juice (or V8)
  • 1 Lime, juiced
  • 2 tsp White Balsamic Vinegar
  • 1 tsp Ground Cumin
  • 1 tsp Kosher salt
  • 1/4 tsp Ground black pepper
  • 2 tbsp Fresh cilantro, minced
  • Chopped red onion and fresh avocados or croutons for garnish

Instructions

  • Chop your tomatoes in about 2″ pieces. Process the tomato chunks so they become the consistency of diced-to pureed tomatoes. Place the pureed tomatoes into a large bowl and return to your processor.
  • Put the next 4 ingredients in the processor and process until they are finely minced. Stir that mixture in with the tomatoes.
  • Add all of the rest of the ingredients. and blend well.
  • Refrigerate for at least two hours before serving. Garnish with minced red onion, scallions, diced avocado or croutons.