GAZPACHO FROM JAMIE DEEN

Gazpacho from Jamie Deen image

Provided by Jane from Ohio

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

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2 lbs tomatoes, roughly chopped
1 English cucumber, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 orange bell pepper, seeded and roughly chopped
1 medium shallot, peeled and roughly chopped
1 pinch kosher salt
1 pinch pepper
1/3 cup extra virgin olive oil
2 tablespoons sherry wine vinegar

Steps:

Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
toss together with a big pinch of salt and pepper.
Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
Then drizzle in the olive oil and vinegar with the blender running.
Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
Ladle soup into bowls and drizzle with olive oil to serve.

Nutrition Facts : Calories 149.5, Fat 12.4, SaturatedFat 1.7, Sodium 34.2, Carbohydrate 9.5, Fiber 2.5, Sugar 5.7, Protein 1.9