Tomato Cucumber Gazpacho Recipes

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TOMATO CUCUMBER GAZPACHO



Tomato Cucumber Gazpacho image

Provided by Diane Rossen Worthington

Categories     Soup/Stew     Blender     Tomato     Appetizer     Picnic     Low Cal     High Fiber     Cinco de Mayo     Cucumber     Summer     Healthy     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 11

5 cups coarsely chopped tomatoes (about 6 medium)
3 cups tomato-based vegetable juice
2 1/4 cups chopped English hothouse cucumber (from 1 large), divided
1 cup chopped red onion (about 1 small), divided
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil plus additional for garnish
2 tablespoons plus 1 teaspoon red wine vinegar
2 tablespoons mayonnaise
3 small garlic cloves, peeled
2 teaspoons anchovy paste
Purchased Parmesan croutons (optional; for garnish)

Steps:

  • Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
  • Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.
  • Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.

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