The Brasserie's Gazpacho
Updated May 30, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cucumber, peeled, seeded and diced
- 2red bell peppers, cored, seeded and diced
- 3ripe beefsteak tomatoes, diced
- 1small red onion, diced
- 3garlic cloves, chopped
- 2jalapenos, minced
- ¼cup sherry vinegar
- ¾cup extra virgin olive oil
- Salt and cayenne pepper to taste
- Tomato juice, if necessary
- Whipped cream for garnish
- Finely chopped mint for garnish
Nutritional analysis per serving (6 servings)
280 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together cucumber, peppers, tomatoes and onion. Add garlic, jalapenos, vinegar and olive oil. Marinate in the refrigerator for 6 to 8 hours.
- Step 2
Place mixture in a blender, puree, then strain. Add salt and pepper and, if mixture is too thick, some chilled tomato juice. Garnish with whipped cream with chopped mint folded in.
Private Notes
Comments
Mixed it up with Melissa Clark’s creamy gazpacho (minus the Parmesan crisps) and what was at hand: some yogurt, shallots instead of scallions, some cayenne pepper and lemon juice as well as (less) olive oil and red wine vinegar. Some chunky chopped tomatoes, red peppers and cucumber added after the blend. The versatility of cold blended vegetable soups on a hot summer day is welcome.
To vinegar forward for our tastes. Will start with half the amount of vinegar next time and build from there. It is otherwise a fresh and delicious soup.
I have made this over and over, with stated ingredients, and everyone always loves it. I’ve never had to thin with the tomato juice and sometimes I leave it 1/2 chunky and other times blend smooth. Have never used whipped cream- didn’t need it. This is such a summer staple for me.
4 is a little harsh. This is easy, tasty and different from things we cook most days. I just have to refine a couple of things to get there.
I always use what I have on hand. So I used one bell pepper instead of two, and no jalapenos. I used a small can of mild green diced chilies, and added about 1/2 tsp ground chipotle pepper and 1/2 tsp cumin, I used 1/4 c. lime juice and only 1/2 c. olive oil. I used a 12 oz. can of V-8 juice. And I like it chunky, so I took out about 2 cups of the diced veggies, blended the rest, and added the chunks into the rest of the smooth soup.