This truly is the best gazpacho recipe--make sure you are using fresh, sun-ripened tomatoes. The quality of the individual ingredients makes all the difference.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
115 Calories
Recipe Instructions
Step 1
Prepare a bowl with ice water.
Step 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.
Step 3
Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
Step 4
If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
Step 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.
Step 6
Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.
Ingredients
salt and ground black pepper to taste
1 large cucumber
3 cloves garlic, coarsely chopped
1 medium red onion, coarsely chopped
5 tablespoons extra-virgin olive oil, or more to taste