From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Quick and Easy Gazpacho
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Instructions
1
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Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.
2
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Taste and adjust seasoning if necessary. Let the gazpacho chill in the fridge for at least an hour.
3
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Serve chilled.
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Ingredients First 🧊Refrigerate all vegetables and your blending bowl for at least 1 hour before making gazpacho to ensure the soup stays perfectly cold without diluting it with ice.
- Toast Your Garlic in Oil 🧄Gently warm minced garlic in extra virgin olive oil for 1-2 minutes before adding to the soup base to mellow its intensity and create a more balanced, sophisticated flavor.
- Pulse, Don't Puree 🎯Use short pulses rather than continuous blending to maintain a rustic, slightly chunky texture that's more elegant and interesting than a completely smooth soup.
- Balance Your Vinegars 🍶Use a 1:1 ratio of balsamic to sherry vinegar, then taste and adjust—this combination prevents the soup from becoming too acidic while adding complex depth.
- Make It Hours Ahead 🕐Prepare gazpacho 4-6 hours in advance and refrigerate; flavors meld and intensify significantly, creating a more cohesive and professional-tasting final result.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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