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Author Notes: This is my basic, go-to gazpacho that I like to keep in the refrigerator all year round for snacks and quick lunches. The recipe is adapted from an Epicurious recipe. It is a really salad in a bowl with virtually no added fat, carbs, or the like. I sometimes substitute lime for the orange with good results. If you like a sweeter gazpacho, you can use watermelon or another sweet fruit instead of the citrus. —Tarragon
Makes 8 cups
- 3 large, ripe tomatoes (about 2 lbs)
- 1 large cucumber, peeled and seeded
- 1 onion
- 1 red bell pepper
- 2 teaspoons salt
- 4-5 tablespoons sherry vinegar
- 1-2 tablespoons extra virgin olive oil
- 1 pinch Tabasco
- 1 navel orange (use 2 oranges if they are small)
- 2 garlic cloves
- Core and coarsely chop the tomatoes and add to the bowl of a strong blender.
- Coarsely chop the cucumber, onion, bell pepper and garlic and add to the blender. If the blender bowl is full, process the mixture for a few seconds until there is more room.
- With a knife, peel the orange and remove the sections (do not include any membrane). Add to the blender.
- Add 4 Tablespoons of vinegar, 1 Tablespoon of oil, and 1 teaspoon of salt, and the Tabasco to the blender and blend until the mixture is homogenous but still has some texture. Taste, and add more salt, vinegar and/or oil, to your taste.
- Refrigerate the gazpacho for a few hours before serving. I find that it keeps, refrigerated, for at least 6 days.
- I enjoy this unembellished but it is also nice garnished with slivers of basil, tarragon, or sprigs of dill.
- This recipe was entered in the contest for Your Best Warm Weather Soup