Welcome to The Culinary Professional Recipe Collection.
Gazpacho
Category: Soup
Equipment: Chef’s knife, peeler, blender or food processor
No. Servings: 12
Serving Size: 8 fl. oz. (240 mL)
Yield: 3 qt. (2.8 L)
Ingredients
2 ea.
cucumber, peeled and seeded
3 lb.
* ripe tomato, seeded
4 Tbsp.
onion, diced
4 ea.
red peppers, seeded
1 tsp.
garlic, minced
4 fl. oz.
extra virgin olive oil
4 oz.
bread crumbs
8 fl. oz.
tomato juice
2 fl. oz.
sherry vinegar or red wine vinegar
as needed
water
to taste
salt
to taste
white pepper
as needed
garnishes†
Method
1
Grind all ingredients in a blender or food processor. Do not allow the ingredients to become completely smooth.
2
**Taste for seasoning and cool to 41°F (5°C) within four hours.
3
Serve the garnishes on top of individual cups of soup or serve them separately on the side of the soup.
Nutrition Information
Calories
92
Fat (g)
5
Protein (g)
2
Carbohydrate (g)
7
Cholesterol (mg)
0
Sodium (mg)
483
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Appropriate garnishes for gazpacho include diced or parisienne scoop cucumber, brunoise red pepper, croutons sautéed in butter, diced tomato, and minced parsley.