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Gazpacho

Complex, refreshing, and bursting with summer produce, Gazpacho is the perfect thing to make right now, when the days are hot and fresh tomatoes are at their peak. With a 10-minute prep time, this recipe is super easy to make – just blend and chill… hey, who doesn’t want more patio time?!

 

Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours, 10 minutes
Yield: 4 to 6 Servings

 

Ingredients

  • 1 English cucumber
  • 2½ pounds ripe tomatoes, chopped
  • 2 fresno chiles or ½ red bell pepper, stemmed and seeded
  • ¼ small red onion, rinsed
  • 4 small garlic cloves
  • ¼ cup chopped cilantro, plus more for garnish
  • 3 tbsp sherry vinegar or red wine vinegar
  • ½ cup extra virgin olive oil, plus more for drizzling
  • 1¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • Cherry tomatoes and fresh herbs, for garnish

 

Instructions

  1. Finely chop ¼ of the cucumber and reserve for garnish.
  2. Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper.
  3. Blend until smooth. Season to taste and chill for at least two hours.
  4. Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

 

Best Gazpacho Recipe Tips

  • Good tomatoes are gold. This gazpacho recipe calls for a whole lotta tomatoes: 2½ pounds! They make up the body of the soup, so the quality of your tomatoes will really affect the final dish. If you can, look for local tomatoes at your farmers market. But no matter what, make this recipe in summer, when any tomato is sweeter and juicier than it would be at other times of year.
  • Work in batches if necessary. This recipe makes a lot of soup, so you might need to work in batches depending on the size of your blender or food processor. Of course, you could also halve the recipe, but it’s never a bad thing to have extras leftover in the fridge. The soup becomes more complex and flavourful the longer it chills, so it tastes even better on days 2 and 3!
  • Chill the soup for at least two hours before you eat. It might be tempting to cut the chilling time short, but the wait is worth it! After the flavours meld and develop in the fridge, the soup becomes more balanced, complex, and refreshing.

 

From loveandlemons.com