Gazpacho
User Reviews
5
Gazpacho
Description
This Gazpacho recipe centers on ripe tomatoes blended with peeled cucumber, fresno chili or red bell pepper, red onion, garlic, and fresh cilantro. The acidity of sherry vinegar and richness of extra virgin olive oil balance the blend, producing a smooth, refreshing cold soup. The reserved diced cucumber used as garnish adds fresh crispness, while cherry tomatoes and fresh herbs enhance visual appeal and texture contrast. Seasoning with sea salt and black pepper rounds out the flavors.
Gazpacho is served cold, making it a light starter or refreshing accompaniment during warmer weather. The flavor profile is mildly tangy and vegetal, with herbaceous freshness from cilantro. Serving it well-chilled improves the palate-cleansing effect of the soup, suitable for warm days or as a palate cleanser during multi-course meals.
Ingredients
- 1 English cucumber
- 2½ pounds tomatoes chopped, ripe
- 2 fresno chile or ½ red bell pepper, stemmed and seeded
- ¼ red onion rinsed, small
- 2 garlic cloves
- ¼ cup cilantro plus more for garnish, chopped, fresh
- 3 tablespoons sherry vinegar or red wine vinegar
- ½ cup extra virgin olive oil plus more for drizzling
- 1¼ teaspoons salt sea salt
- ¼ teaspoon black pepper freshly ground
- cherry tomato for garnish
- fresh herbs for garnish
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.
User Reviews
Overall Rating
5
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