This recipe produces quite a large amount, but do not worry--this gazpacho is so delicious that it will soon be gone. One of my favorites for summer parties. Serve with fresh croutons or bread.
Ingredients
- ripe tomatoes: 6 piece
- cucumber: 1 piece
- medium red onion: 1 piece (chopped)
- garlic: 3 clove (chopped)
- red wine vinegar, or more to tate: 4 Tbsp
- extra-virgin olive oil: 5 Tbsp (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Prepare a bowl with ice water.
-
Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.
-
Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
-
If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
-
Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.
-
Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.
