Best Gazpacho

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

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
• 6 large ripe tomatoes
• 4 tablespoons red wine vinegar, or more to tate

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.