Cooking In The Heart Of Virginia: Classic Gazpacho - - ABC13

Classic Gazpacho

Classic Gazpacho
By: Chef Emerald Coleman


  • 2 large Tomatoes, (about 1 pound)
  • 1 large Cucumber, peeled, halved lengthwise and seeded
  • 1 medium Onion
  • 1 large roasted Red bell pepper, (available in jars)
  • 3 cups Tomato juice
  • 1/2 cup Fresh cilantro, chopped
  • 1/3 cup Red wine vinegar
  • 1/4 cup Olive oil
  • 1/8 tsp Hot pepper sauce, (such as Tabasco)


1. Cut one tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor.  Add bell pepper and puree.

2. Transfer to bowl.  Add tomato juice, cilantro, vinegar, oil and hot pepper sauce.

3. Seed remaining tomato.  Dice remaining tomato and cucumber and onion halves and add to soup.

4. Season with salt and pepper and refrigerate. (Can be prepared 2 days ahead.)

Serve well chilled.

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