Gazpacho
  1. Combine tomatoes, bell peppers, cucumbers, onion, vinegar, garlic, and salt in large (at least 4-quart) nonreactive bowl and season with pepper to taste. Let sit until vegetables just begin to release their juices, about 5 minutes. Stir in tomato juice; ice cubes; and hot sauce, if using. Cover tightly and refrigerate until flavors meld, at least 4 hours or up to 2 days.

  2. Discard any unmelted ice cubes and season soup with salt and pepper to taste. Serve cold, drizzling each portion with about 1 teaspoon oil.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇪🇸Spanish

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

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