Gazpacho Recipe

Gazpacho is a cold, raw and very refreshing vegetable soup, there is not a single standard recipe. In Spain each village or even home has their own version.

This is my recipe, it is mostly but not totally raw:

1 clove of garlic

1 cucumber (peel, remove the seeds and then chop)

1 large tomato (cored and chopped)

2 ears of fresh corn (cut the kernals off, you can use canned corn but fresh is much better)

1 onion (chopped)

1 jalapeno (minced, use as much or little as you like it depends on how spicey you like your soup.  Remember to be careful when handling jalapenos, wear gloves when handling to avoid burns and don't use the seeds unless you like it really hot)

2 lemons (juiced)

1 bottle of tomato juice

1/2 jar of roasted red bell pepper (chopped)

5 oz jar of slice green olives with pimento

Olive oil

salt & pepper to taste

Peel your garlic clove, slice it in half and rub the cut sides of both halves on the inside of the bowl you will be using to hold your soup. You will get the flavor of the garlic without it being too overwhelming.

Add the next 9 ingredients to the bowl and mix.

Drizzle with about a tablespoon of olive oil and add salt and pepper to taste and stir again.

Cover and let sit in the refrigerator for at least 2 hours before serving.


Click Here for the video directions