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Easy Tomato-Cucumber Gazpacho

Serves 6
Time 1 hr 15 min
Serve this super-simple gazpacho as a flavorful and refreshing starter at warm-weather gatherings. You can also make it a meal by adding garnishes like chopped cooked shrimp and diced avocado, chopped hard-boiled eggs and crumbled bacon, or diced smoked or baked tofu.
Ingredients
  • 2 pounds ripe tomatoes chopped
  • 2 large cucumbers peeled, seeded and chopped
  • 4 tablespoons extra-virgin olive oil divided
  • 1/2 cup pepperoncini peppers with brine peppers stemmed
  • Finely chopped fresh flat-leaf parsley for garnish
Method

In a large bowl, stir together tomatoes, cucumbers, pepperoncini peppers and brine and 3 tablespoons of the oil. Working in batches, blend mixture in a blender or food processor until a chunky purée forms. Transfer gazpacho to an airtight container and refrigerate until cold, at least 1 hour or up to 2 days.

Stir gazpacho and ladle into bowls. Garnish with parsley and drizzle with remaining 1 tablespoon oil.

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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  • 2 pounds ripe tomatoes chopped
  • 2 large cucumbers peeled, seeded and chopped
  • 4 tablespoons extra-virgin olive oil divided
  • 1/2 cup pepperoncini peppers with brine peppers stemmed
  • Finely chopped fresh flat-leaf parsley for garnish