Gazpacho

Name: Gazpacho
Prep time: 10 min
Total time: 2 h 10 min
Yield: 4 to 6
Ingredients: 1 English cucumber; 2½ pounds ripe tomatoes; 2 fresno chiles; ¼ small red onion; 2 garlic cloves; ¼ cup chopped fresh cilantro; 3 tablespoons sherry vinegar or red wine vinegar; ½ cup extra virgin olive oil; 1¼ teaspoons sea salt; ¼ teaspoon freshly ground black pepper; cherry tomatoes; fresh herbs

User Reviews

5.0

471 reviews

Excellent

Prep Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings
4 to 6
Course
Appetizer, Soup
Cuisine
Spanish

Gazpacho

Iris Warren

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This gazpacho recipe is super easy to make - just blend and chill! Cold, complex, and refreshing, it's perfect for a hot summer day.

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Ingredients

Servings

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

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Instructions

Finely chop ¼ of the cucumber and reserve for garnish.
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. Blend until smooth. Season to taste and chill for at least 2 hours.
Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.