Chilled Gazpacho Recipe
Make Chilled Gazpacho Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Liquids
Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Wash all the vegetables thoroughly. Core and roughly chop the Roma tomatoes, peel and dice the cucumber, remove seeds and dice the red bell pepper, and finely chop the red onion. Mince the garlic cloves.
- 2
Blend the Ingredients
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Blend until smooth.
Mixing
- 3
Add Liquids and Seasonings
To the blended vegetable mixture, add the olive oil, red wine vinegar, and vegetable broth. Season with salt, black pepper, and cumin. Blend again until well combined and smooth.
- 4
Adjust Seasoning
Taste the gazpacho and adjust seasoning if necessary, adding more salt, pepper, or vinegar to suit your preference.
Chilling
- 5
Chill the Gazpacho
Transfer the gazpacho to a large bowl or airtight container. Cover and refrigerate for at least 2 hours, or until it is thoroughly chilled.
Serving
- 6
Serve
Ladle the chilled gazpacho into bowls. Garnish with chopped fresh parsley and additional diced vegetables if desired. Enjoy!