Summer Garden Vegetable Gazpacho

More from this source
Washington Post


Add a comment


1 1/2 cups peeled, seeded and coarsely chopped cucumber, preferably European cucumber

1 1/2 cups seeded and coarsely chopped tomatoes, preferably very ripe

3/4 cup seeded and coarsely chopped green bell pepper

3/4 cup coarsely chopped red onion

1/4 cup coarsely chopped sweet Vidalia or Maui onion

1 stemmed and seeded jalapeño pepper, chopped (optional)

1 teaspoon minced garlic

1 tablespoon extra-virgin olive oil


Freshly ground black pepper

Cayenne pepper

Several sprigs of thyme (for the consomme version only)

1/4 cup tomato paste (for the pureed version only)

1 cup peeled, seeded and very finely diced cucumber (cut into 1/4-inch dice or smaller)

1 cup seeded and very finely diced green bell pepper

1 cup seeded and very finely diced tomato

1 cup very finely diced red onion

1 cup finely chopped chives

1 tablespoon thyme leaves

1 tablespoon white vinegar

1 tablespoon freshly squeezed lemon juice

8 sprigs chervil leaves (optional)

1 teaspoon balsamic vinegar

You might also like

The Pioneer Woman
Wolfgang Puck
Mom’s Nearly Famous Gazpacho
The Naptime Chef
Sweet Corn Gazpacho
Spoon Fork Bacon
Glorious Gazpacho
The Skinny
Spanish Gazpacho
The Family Dinner
Blueberry-Watermelon Gazpacho Recipe
Food Republic
Garden Gazpacho
Tomato-Peach Gazpacho
Whole Living
Yellow Tomato Gazpacho With Cilantro Oil And Av...
Bon Appetit