Gazpacho a la Mrs. Landesman

Gazpacho a la Mrs. Landesman

12 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    3 m
  • Ready In

    48 m
Simone
Recipe by  Simone

“I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.

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Reviews (12)

Rate This Recipe
edie98
51

edie98

This is easy to make in the blender and one of my favorite recipes for gazpacho. One note on authenticity: there are many types of gazpacho in Spain and cooks regularly adjust to their own tastes. This tastes like some of the ones I had when I was over there, but for browsers trying to figure out which one to make, this is a lighter-tasting, less oily, "fresh veggies only" variety as opposed to some of the heavier, oilier, creamier, or more heavily seasoned ones that are also out there.

SAILORTIFF
29

SAILORTIFF

I love gazpacho and was looking for a simple recipe. This one is great. I omitted both the fresh parsley and tomato juice (didn't have either) and just added a couple extra tomatoes. My husband loves this soup!

Go GiGi
17

Go GiGi

This recipe was very good with a LOT of adjustments. These are some changes we made: Used an english hothouse cucumber (less water), used 28 oz can of crushed tomatoes with puree (easier than whole tomatoes), used less (3T) olive oil, used balsamic vinegar instead of white, used cilantro instead of parsley, used V8 juice instead of tomato juice, added 8 oz of beef broth, also added 1/2 cup of breadcrumbs. Everyone loved this version of Gazpacho. I served it at a brunch last weekend and it disappeared. I will make it again!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 6.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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