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.
- 6 large ripe tomatoes
- 1 large cucumber
- 1 medium red onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 4 tablespoons red wine vinegar, or more to tate
- 5 tablespoons extra-virgin olive oil, or more to taste
- salt and ground black pepper to taste
- 1. Prepare a bowl with ice water.
- 2. 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.
- 3. Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
- 4. If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
- 5. 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.
- 6. Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.
serving: 8 servings
calories: 115.1 kcal
carbohydrates: 8.8 g
protein: 1.7 g
saturated fat: 1.2 g
sodium: 8.3 mg
fiber: 2.1 g
sugar: 4.8 g