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Classic Gazpacho

Serves 4
Time 45 min
There is 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 pepper, seeded and roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 tablespoons orange juice
  • 1/4 teaspoon fine sea salt
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Method

Combine tomatoes, garlic, cucumber, chile, bell pepper, and onion in a large bowl and toss to combine.

Working in batches, purée vegetables in a blender or food processor until smooth, adding a little water if mixture seems too thick.

Strain puréed vegetables through a medium sieve to remove peels and seeds, discarding any solids.

Transfer smooth purée to a large bowl and whisk in juice and salt.

Cover and refrigerate until well-chilled before serving, at least 30 minutes.

Garnish with chopped cucumber if desired.

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.
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  • 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 pepper, seeded and roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 3 tablespoons orange juice
  • 1/4 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.