This easy tomato gazpacho recipe is an oldie but goodie—it originates in the recipe booklet that came with my mom’s Cuisinart food processor many years ago. She photocopied the recipe for me, and I make it repeatedly throughout the summer. It’s my go-to gazpacho recipe because it’s so quick to whip up in the food processor—minimal prep required. A cool soup for hot weather!
easy food processor gazpacho
(makes about 4 cups)
1 small clove of garlic, peeled
1/2 jalapeño pepper, seeds removed (or more to taste)
4 green onions, white and pale green parts cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/2 red bell pepper, seeds removed, cut into quarters
2 tomatoes, seeds removed, cut into quarters
2 cups low-sodium tomato juice (I used tomato broth)
1 medium cucumber
Juice of 1/2 lemon
2 tablespoons really good olive oil
Salt and pepper to taste
Fit the metal blade into your food processor; add garlic and jalapeño and process until finely chopped. Add the green onion, celery and bell pepper; process to chop. Transfer the vegetables to a bowl. Place the tomatoes in the processor and puree until smooth. Transfer the tomato puree to the bowl, then add tomato juice, lemon juice and olive oil. Peel the cucumber and slice it in quarters lengthwise; remove seeds and slice thinly. Add the cucumber slices to the gazpacho. Season well with salt and pepper to taste. Chill the soup before serving; it's actually better the second day.
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