Piquant Gazpacho

By • August 16, 2014 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Piquant Gazpacho


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

Advertisement

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
  1. Core and coarsely chop the tomatoes and add to the bowl of a strong blender.
  2. 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.
  3. With a knife, peel the orange and remove the sections (do not include any membrane). Add to the blender.
  4. 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.
  5. Refrigerate the gazpacho for a few hours before serving. I find that it keeps, refrigerated, for at least 6 days.
  6. I enjoy this unembellished but it is also nice garnished with slivers of basil, tarragon, or sprigs of dill.

More Great Recipes:
Vegetables|Soups|Gazpacho