tomato gazpacho

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.

https://content.jwplatform.com/videos/3swMTx49.mp4

Easy Tomato Gazpacho

Tomato gazpacho with crispy falafel chickpeas recipe! Cold, refreshing, vegan friendly, gluten free. The perfect summer meal!

Tomato gazpacho with crispy falafel chickpeas

Tbsp tahini

Tbsp extra virgin olive oil

Tbsp coriander

Tbsp cumin

salt and pepper

english cucumber, roughly chopped

red bell pepper, seeded and roughly chopped

onion

yogurt

Tbsp fresh mint leaves, minced

garlic, pressed

water

cherry tomatoes, halved

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for easy clean up (optional).

Toss the chickpeas in the tahini, oil, coriander, and cumin. Season with salt and pepper. Spread evenly on the parchment paper and bake for 30-40 minutes, or until chickpeas are crisp. Let cool.

Meanwhile, hull tomatoes and score a large X in the bottom of each one. bring 6 cups water to a boil in a medium saucepan. Prepare an ice bath large enough for the tomatoes. Drop tomatoes into boiling water, and blanche for 30 seconds, or until skin starts to peel. Remove tomatoes and plunge into ice bath. Peel skin, and cut into quarters.

Puree tomatoes in a blender. Add cucumber, bell pepper, and onion and blend well. Season with salt and pepper. Refrigerate.

Meanwhile, combine yogurt, mint, garlic, and water in a small bowl. Stir well. Season with salt and pepper.

To serve, divide gazpacho evenly among 4 small bowls. Drizzle a bit of yogurt, then top with cherry tomatoes and crispy chickpeas.

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Gazpacho Recipe

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Top 3 tomato gazpacho recipes from across the web

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

Top Tags

Authentic Gazpacho Recipe

Gazpacho Recipe

Tomato gazpacho with crispy falafel...

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