easy gazpacho recipe

The best Spanish gazpacho recipe I&#039;ve ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

Authentic Gazpacho Recipe

tomatoes

green Italian pepper (the long type, not a bell pepper)

cucumber

½ of a small white onion

garlic (not too big)

vinegar

(or two of salt)

Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.

Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.

Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.

Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).

Cut the onion into a few slices and add it to the blender too.

Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.

Blend the vegetables at a high speed until it is completely pureed.

Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.

Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.

Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.

Gazpacho Recipe

Water

large ripe tomatoes, (about 2 pounds)

English cucumber, (peeled, chopped)

celery stalk, (chopped)

green pepper, (cored, seeded, roughly chopped)

green onions, (trimmed, roughly chopped, more for garnish)

garlic cloves, (peeled, roughly chopped)

Extra Virgin Olive Oil

tbsp sherry vinegar

Salt and pepper

tsp cumin

tsp cayenne pepper, (optional if you like spicy)

sugar

mint leaves, (torn or chopped)

cilantro

Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water

Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.

In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.

Test the gazpacho and if it&#39;s too thick, add a little water and blend again until you reach the desired texture.

Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.

When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.

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Easy Tomato Gazpacho

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Gazpacho Recipe

Top 2 easy gazpacho recipe recipes from across the web

The most viewed easy gazpacho recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Authentic Gazpacho Recipe

Gazpacho Recipe

The most viewed easy gazpacho recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine