Best Gazpacho
Description
This truly is the best gazpacho recipe--make sure you are using fresh, sun-ripened tomatoes. The quality of the individual ingredients makes all the difference.
Ingredients
•
6 large ripe tomatoes
•
1 large cucumber
•
1 medium red onion, coarsely chopped
•
3 cloves garlic, coarsely chopped
•
4 tablespoons red wine vinegar, or more to tate
•
5 tablespoons extra-virgin olive oil, or more to taste
•
salt and ground black pepper to taste
Directions
1
Prepare a bowl with ice water.
2
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
Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
4
If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.
5
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
Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.