Gazpacho
How to Make It
Step 1
1
In a blender or food processor, purée canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.
Step 2
2
Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.
Step 3
3
Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.
Ingredients
2 cans (28 oz. each) tomatoes
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh cilantro
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh marjoram leaves
2 teaspoons chopped fresh oregano leaves
1 teaspoon lemon juice
1 cup vegetable broth
1 piece (about 6 oz.) cucumber
1 firm-ripe tomato (about 6 oz.)
1 green bell pepper (about 6 oz.)
1 white onion (about 6 oz.)
Salt and pepper
Directions
Step 1
1
In a blender or food processor, purée canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.
Step 2
2
Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.
Step 3
3
Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.
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