Ingredients
- 6 fresh, ripe tomatoes (diced)
- 2 bell peppers (seeded)
- 1 cucumber (peeled and seeded)
- 2 cloves of garlic
- 1 onion (chopped)
- jerez vinegar (to taste)
- fresh mint (to taste)
- 1 salt (to taste)
- 1 pepper (to taste)
- 1 quart tomato juice
- 3 slices toast
Make it step by step
- Place tomatoes, bell peppers, cucumber, garlic, and onion into a blender. Season with salt, pepper, jerez vinegar, fresh mint. Add tomato juice and toast. Blend until smooth.
- Sieve in a medium thin sieve.
- Taste to adjust seasoning if necessary.
- Add all other ingredients and simmer at low heat for 8-10 minutes.
- Chill well and pour into a sherbet machine until the desired consistency is reached. If you do not have a sherbet machine, pour the gazpacho in sheet pans and let it freeze in the freezer. Then scrape the frozen gazpacho with a fork.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.