Vegetable gazpacho recipe

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  • Yield: 4 Servings

Ingredients

  • 2 cups cored, seeded, and diced ripe tomato (about 3 medium tomatoes)
  • 1 cup seeded and diced Kirby cucumber (about 1 large Kirby)
  • 1 cup chopped yellow or red bell pepper
  • ½ cup halved seedless green grapes
  • ½ cup fresh Italian parsley leaves
  • ¼ cup diced red onion
  • 1 small garlic clove, smashed
  • ¼ cup red wine vinegar
  • ½ teaspoon ground cumin
  • ¼ cup extra-virgin olive oil
  • ½ cup vegetable stock, plus more as needed
  • Kosher salt and freshly ground black pepper
How to Make It
  1. In a blender, combine the tomato, cucumber, bell pepper, grapes, parsley, onion, garlic, vinegar, and cumin. Puree until almost smooth. With the blender running, pour in the oil in a slow steady stream until the gazpacho is smooth.
  2. Add ½ cup of the vegetable stock and blend again. If the gazpacho is too thick for you, add more stock, until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl before serving.
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