Best Gazpacho
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Best Gazpacho

1. Ripe tomatoes - 6 large
2. Cucumber - 1 large
3. Red onion, coarsely chopped - 1 medium
4. Garlic, coarsely chopped - 3 cloves
5. Red wine vinegar, or more to tate - 4 tablespoons
6. Extra-virgin olive oil, or more to taste - 5 tablespoons
7. Salt and ground black pepper to taste - 5 tablespoons

How to cook deliciously - Best Gazpacho

1. Stage

Prepare a bowl with ice water.

2. Stage

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.

3. Stage

Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.

4. Stage

If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.

5. Stage

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.

6. Stage

Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.