Name: Cilantro-Free Classic Gazpacho for a Crowd
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Ingredients: 2 1/2 lbs ripe tomatoes (about 8 medium), cored and chopped; 2 large red bell peppers, seeded and chopped; 2 large cucumbers, peeled, seeded, and chopped; 1 medium red onion, chopped; 3 cloves garlic, minced; 1/2 cup extra-virgin olive oil; 1/4 cup sherry vinegar (or red wine vinegar); 1 1/2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 2 cups tomato juice (no added salt); 1 lemon, juiced; Fresh basil leaves, for garnish; Diced seedless cucumber, for garnish; Diced red bell pepper, for garnish; Crusty bread, for serving (optional)

Cilantro-Free Classic Gazpacho for a Crowd

miradugm

This gazpacho is the ultimate summer refresher, perfect for rehydrating and reviving after a day of celebrating. It skips cilantro entirely, making it a crowd-pleaser for those with sensitive palates. The vibrant blend of tomatoes, cucumbers, and red peppers delivers a cooling, tangy punch, while a splash of sherry vinegar and smoked paprika adds depth and a gentle kick. Chilling the soup intensifies its flavors and ensures every spoonful is crisp and revitalizing. Serve it in chilled glasses or bowls, topped with crunchy veggies and fresh basil, for a dish as beautiful as it is restorative.

Ingredients

Instructions

In a large bowl, combine the chopped tomatoes, red bell peppers, cucumbers, red onion, and garlic.
Add the olive oil, sherry vinegar, salt, pepper, smoked paprika, tomato juice, and lemon juice.
Working in batches, blend the mixture in a blender or food processor until smooth but still slightly textured. (For a chunkier gazpacho, pulse a few times and reserve some chopped vegetables for stirring in at the end.)
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
Transfer the gazpacho to a large container, cover, and chill in the refrigerator for at least 2 hours, or until very cold.
Before serving, stir the gazpacho and ladle into bowls or glasses.
Garnish with diced cucumber, red bell pepper, and fresh basil leaves.
Serve chilled, optionally with slices of crusty bread on the side.