Yield: Yields about 1 quart.
On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.
Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.
When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I bought most of the vegetables at the farmer's market, used homemade bread and found this recipe easy, tasty and refreshing. My yield was a good 2 quarts rather than 1.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.