When temperatures start to hit the 80s the last thing I want to do is cook. So I always turn to gazpacho, the chilled Spanish soup the sings of summer. Here’s a video to show you just how easy gazpacho is to make.
The following recipe is a combination of quite a few recipes that I’ve tried. I like Persian cucumbers because they have more bulk to them. You can use red tomatoes, yellow tomatoes, so long as they are ripe.
- 2 lbs tomatoes (about 5 large tomatoes)
- 3 Persian cucumbers peeled
- 1 jalapeno or Serrano pepper without seeds for mild, with for a bit more zing
- 2 cloves of garlic
- 1/2 red onion peeled and coarsely chopped
- 2-4 tablespoons of red wine vinegar depending on the sweetness of the tomatoes
- 1/4-1/3 cup of olive oil
- 1/4 cup of cilantro
- Fill a large pot with water and bring to a boil.
- Fill bowl large enough to hold the tomatoes with ice water
- Place tomatoes in boiling water for 30 –45 seconds
- Plunge tomatoes into ice bath and cool.
- Coarsely chop the cucumbers, garlic, your choice of pepper, onions
- When tomatoes are cool. Slide off tomato skins, core and coarsely chop. Keep the cool water in case you need to thin out the soup.
- Add half of all ingredients to a blender and puree until smooth. If the mixture is too thick add some of the ice bath water.
- Pour into clean bowl.
- Add vinegar, olive oil, salt and pepper according to your taste. Chill.
- Before you serve check the seasonings and texture. Add more water if needed.