Gazpacho

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Appears in Cook's Illustrated July/August 2001

SERVES8 to 10 (Makes about 3 quarts)

TIME30 minutes, plus 4 hours chilling

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WHY THIS RECIPE WORKS

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a ...

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