“I don't remember where I got this recipe (Cook's Illustrated?) but it's a great basic gazpacho. This soup is very simple; after all the chopping you can just toss everything in a bowl and mix. It's best served with thick, crusty bread. This recipe makes A LOT- but it's even better the next day!”
READY IN:
4hrs 25mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the tomatoes, peppers, cucumbers, onion, garlic, salt, vinegar, and pepper to taste in a large bowl. Let stand about 5 minutes. Stir in tomato juice, Tabasco, and ice cubes. Cover tightly. Refrigerate to blend flavors, at least 4 hours and up to 2 days.
  2. Serve cold. Adjust seasonings with salt and pepper and remove any unmelted ice cubes. Drizzle each bowl with extra-virgin olive oil.

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