This recipe yields a big amount, but don’t worry—this gazpacho is so good that it will disappear quickly. one of my top picks for summertime gatherings. Serve with toast or new croutons.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- Use very ripe tomatoes, ideally from your garden or a farmers’ market.
Reviews
Tomatoes are in peak season right now in Florida, and it’s such a treat to have locally-grown tomatoes available. I love gazpacho, and this is a good recipe. I had a small piece of bell pepper and a half jalapeño in the fridge, so I did throw them into the food processor as well. I added more red wine vinegar to suit our taste and was really pleased with the way this turned out. gartenfee, thanks for submitting your recipe, we enjoyed it, and it will be made again.