Classic Gazpacho

Serves 4

There's nothing like a cup of icy cold gazpacho for a perfectly refreshing summer lunch on a blistering hot day. (Truthfully, we love gazpacho on lukewarm days too!) Flavorful tomatoes are key here--don't attempt this recipe with unripe tomatoes.

Ingredients: 
  • 3 pounds ripe tomatoes, cored and roughly chopped
  • 2 cloves garlic, chopped
  • 1 large cucumber, peeled, seeded and roughly chopped, more for garnish
  • 1 mild green chile pepper or jalapeño, seeded and roughly chopped
  • 1 red bell pepper, cored, seeded and roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 tablespoons freshly squeezed orange juice
  • Fine sea salt, to taste
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Method: 

Put tomatoes, garlic, cucumbers, chiles, red bell peppers, and onions into a large bowl and toss to combine. Working in batches, puree vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick. Strain pureed vegetables through a medium sieve to remove peels and seeds, discarding any solids. Transfer smooth puree to a large bowl and whisk in juice and salt. Cover and chill well before serving. Garnish with chopped cucumber if desired.

Nutritional Info: 
Per Serving:100 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 320mg sodium, 22g carbohydrate (6g dietary fiber, 14g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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