Gazpacho - Not Just
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Gazpacho

The beauty of this summer dish is that it can be made 1 day ahead of time which allows for easy entertaining or eating on the go. This soup is cold, refreshing, and packed with vegetables!

Not Just
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SIZE

For 4-6

PREPARATION

15 min

DIFFICULTY

  • Level 1
Gazpacho

Is this gazpacho recipe a Midsummer Night’s Dream? We’ll leave that up to you to decide after you’ve made dinner in 15 minutes.

Ingredients

1 small
shallot, coarsely chopped
1 clove
garlic
2
red bell peppers, 1 coarsely chopped & 1 finely diced
1
English cucumber, 1/2 coarsely chopped & 1/2 finely diced
2 Tbsp
sherry vinegar
1/4 cup
EVOO
kosher salt & pepper to taste
fresh parsley & crumbled feta to serve

Process

1

Add the not just pasta sauce, shallot, garlic, the coarsely chopped bell pepper, the coarsely chopped cucumber, and sherry vinegar, and 1 teaspoon kosher salt to a blender and blend until completely smooth. With the blender still running, slowly add the olive oil until slightly emulsified and creamy looking.

2

Stir in ¾ of the finely diced cucumber and red pepper and let cool in the fridge for at least 1 hour. Pour into to serving bowls and garnish with parsley leaves, crumbled feta, remaining ¼ diced veg, and a drizzle of olive oil.

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