Chunky gazpacho - Everything Anna
Gazpacho is a cold soup popular in Spain. Use the finest tomatoes and good quality olive oil and serve chilled.
Styling Kari Wardrop. Recipe Marisa Curatolo. Photogrpahy Cory Aronec

Styling Kari Wardrop. Recipe Marisa Curatolo. Photogrpahy Cory Aronec

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  • Duration
  • Prep Time
  • Serves 4Servings

Ingredients

  • 4 plum tomatoes, seeded and chopped
  • 1/2 small red onion, finely chopped

  • 1/2 English cucumber, chopped

  • 1 red bell pepper, chopped

  • 1 clove garlic, minced
  • 3/4 cup vegetable juice

  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon sea salt

  • 1 teaspoon sugar
  • 1 small ripe avocado, halved, pitted and chopped
  • Freshly ground pepper, to taste

Preparation

In food processor, combine tomatoes, red onion, cucumber, red peppers, and garlic. Process 5 seconds. Transfer mixture to large glass bowl. Let stand for 1 hour. Stir in vegetable juice, vinegar, oil, salt and sugar; mix well. Chill several hours. To serve, garnish with avocado and pepper.

Gazpacho is a cold soup popular in Spain. Use the finest tomatoes and good quality olive oil and serve chilled.

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