Summer Gazpacho with Tomato & Bell Pepper
This End of Summer Gazpacho is a refreshing, chilled soup perfect for hot weather and making use of the season's ripe produce.
Servings: 14
Calories: 101.1kcal
Ingredients
- 8 large tomato peeled, seeded and cut up (reserve the juice)
- 2 red bell pepper seeded and cut in chunks
- 2 cucumber peeled and seeded
- 1 onion cut in chunks – try to get Vidalia onions
- 3 stalks green onion cut up
- ½ cup red wine vinegar
- ½ cup olive oil
- 1½ cups tomato juice canned
- 1 pinch cayenne powder or to taste
- 1 tsp salt
- pepper ground, to taste
- ½ cup dill fresh, chopped
Instructions
- Place all the cut up vegetables in a large bowl, toss to mix up.8 large tomato, 2 red bell pepper, 2 cucumber, 1 onion, 3 stalks green onion
- In a med size bowl, whisk together vinegar, oil, reserved fresh tomato juice, canned tomato juice, and set aside.½ cup red wine vinegar, ½ cup olive oil, 1½ cups tomato juice
- In a food processor fitted with the steel blade, in batches, pulse the mixed vegetables until the pieces are pea sized. Empty the processor after each batch is pulsed – add to an empty bowl. After all the veggies are pulsed, begin adding them back to the processor to even all the vegetable to the same consistency, and purée a little more this time. Add a little of the tomato juice mixture each time to the processor. Do the final mix in your large bowl. You should be able to see the pieces but not really tell what they are. The gazpacho should be pureed but not to a tomato juice consistency; it should still have a crunchy texture.
- Stir in the cayenne, salt, pepper and dill. Add more tomato juice if the soup needs thinning.1 pinch cayenne powder, 1 tsp salt, pepper, ½ cup dill
- Cover and chill for at least 4 hours; the flavors become more pronounced as it sits (even better…serve it a day or two later).
Cooking Tips
- Peeling Tomatoes: To easily peel tomatoes, score the bottoms, blanch them in boiling water for about 30 seconds, and then immerse in cold water. The skins will peel off effortlessly.
- Texture: For the best texture, pulse the vegetables until they are finely chopped but not pureed, ensuring the gazpacho retains a bit of crunch.
- Chilling Time: Allow the gazpacho to chill thoroughly before serving. The flavors meld and intensify during this time, significantly enhancing the taste.
Nutrition
Nutrition Facts
Summer Gazpacho with Tomato & Bell Pepper
Amount per Serving
Calories
101.1
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1.1
g
7
%
Sodium
176.3
mg
8
%
Potassium
354.8
mg
10
%
Carbohydrates
6.9
g
2
%
Fiber
1.8
g
8
%
Sugar
4.5
g
5
%
Protein
1.4
g
3
%
Vitamin C
40.1
mg
49
%
Calcium
24.7
mg
2
%
Iron
0.7
mg
4
%
Magnesium
20.3
mg
5
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.