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Clemson Gazpacho

Clemson Gazpacho Recipe

  • 3 pounds (about 6 medium) ripe tomatoes, cored
  • 1 small cucumber, peeled, halved, and seeded
  • 1 small red onion, peeled and halved
  • 2 medium garlic cloves, peeled and quartered
  • 1 small jalapeno chile, stemmed and halved lengthwise
  • Kosher salt
  • 1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
  • 1/2 cup extra virgin olive oil, plus extra for serving
  • 2 tablespoons sherry vinegar, plus extra for serving
  • 2 tablespoons finely minced parsley, chives, or basil leaves
  • Ground black pepper
  • Crumbled tortilla chips
  • Directions Roughly chop 2 pounds of tomatoes, half of cucumber, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
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