Gazpacho is a Spanish-style soup served cold, made from vegetables (especially tomatoes) and spices. There's nothing better than chowing down on a nice bowl of gazpacho during a hot summer day. It's refreshing, healthy, colorful and delicious, with cucumbers, bell peppers and tomatoes. Check out the recipe for this chunky gazpacho soup from Chef Hubert Keller.
2 small garlic cloves, peeled
1 small jalapeno pepper*
2 celery stalks
1 medium bell pepper
4 cups tomato or V-8 juice
2 medium cucumbers
4 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon black pepper
Halve jalapeño pepper and remove seeds. Trim scallions and celery and cut into 1-inch pieces. Quarter and seed bell pepper and tomatoes. Peel cucumber and cut in half lengthwise. Remove seeds and cut to fit feed tube vertically.
Use metal blade to process garlic and jalapeño pepper until finely chopped. Add scallion, celery and bell pepper. Pulse/chop to medium chop. Put in large mixing bowl.
Pulse/chop 1/2 the tomatoes until coarsely chopped. Add to mixing bowl.
Purée remaining tomatoes until smooth, about 1 minute. With machine running, pour in 1/2 cup of Tabasco® tomato juice. Add to mixing bowl with remaining tomato juice and stir.
Insert slicing disc, stand cucumber pieces upright in feed tube and slice, using light pressure. Add to mixing bowl with remaining ingredients and stir to combine. Cover and chill before serving.
View the entire recipe at Cuisinart.
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