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Fresh Gazpacho Recipe with Ripe Tomatoes

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A quick, easy, and light summer meal featuring a refreshing cold soup made from ripe tomatoes and fresh vegetables, perfect for hot days.

Ingredients

Scale
  • 6 large ripe tomatoes (about 2 lbs / 900 g), vine-ripened or heirloom
  • 1 medium cucumber, peeled and seeded
  • 1 medium red bell pepper, seeded and chopped
  • ½ small red onion, finely chopped
  • 2 medium garlic cloves, minced
  • ¼ cup extra virgin olive oil (60 ml)
  • 3 tbsp sherry vinegar (45 ml)
  • Salt to taste (about 1 tsp)
  • Freshly ground black pepper to taste
  • ½ cup cold water (120 ml)
  • Optional garnish: fresh basil, parsley, or chives

Instructions

  1. Rinse the ripe tomatoes under cold water. Core and roughly chop them into quarters.
  2. Peel and seed the cucumber, then chop into chunks.
  3. Core and seed the red bell pepper and roughly chop the red onion. Mince the garlic cloves.
  4. Place the chopped tomatoes in the blender or food processor and pulse until mostly smooth but still a bit chunky, about 30 seconds to 1 minute.
  5. Add the cucumber, bell pepper, red onion, and garlic to the tomatoes. Pulse 4-5 quick times to combine while keeping some bite in the vegetables.
  6. Pour in the extra virgin olive oil, sherry vinegar, salt, and freshly ground black pepper to taste. Add cold water to loosen the mixture slightly. Blend for another 10-15 seconds to mix evenly.
  7. Taste and adjust seasoning with more salt, vinegar, or olive oil as needed.
  8. Transfer the gazpacho to a bowl or airtight container and refrigerate for at least 1 hour, preferably 2-3 hours, to chill and meld flavors.
  9. Stir gently before serving. Ladle into bowls or glasses, drizzle a little olive oil on top, and garnish with fresh herbs if desired. Serve cold.

Notes

Use perfectly ripe tomatoes for best flavor. Pulse in short bursts to avoid a watery puree. Chill for at least 1 hour to meld flavors but avoid over-chilling to prevent muting flavors. Add a squeeze of fresh lemon juice if the soup tastes flat. Reserve some diced veggies before blending for garnish and crunch. Can substitute sherry vinegar with red wine vinegar if needed.

Nutrition

Keywords: gazpacho, fresh tomato soup, cold soup, summer recipe, light meal, healthy, vegan, gluten-free

Find it online: https://juliamadeit.com/fresh-gazpacho-recipe-with-ripe-tomatoes-easy-light-summer-meal/