Gazpacho
Easy gazpacho recipe with fresh ripe tomatoes and vegetables, garlic, vinegar and extra virgin olive oil. A pinch of cumin and a garnish of fresh herbs amp up the flavor! Serve it in bowls for lunch or in small glasses as an aperitif.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 to 5 slices stale artisan bread, (crust removed)
- Water
- 5 large ripe tomatoes, (about 2 pounds)
- 1/2 English cucumber, (peeled, chopped)
- 1 celery stalk, (chopped)
- 1 green pepper, (cored, seeded, roughly chopped)
- 2 green onions, (trimmed, roughly chopped, more for garnish)
- 2 garlic cloves, (peeled, roughly chopped)
- Extra Virgin Olive Oil
- 2 tbsp sherry vinegar
- Salt and pepper
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper, (optional if you like spicy)
- Pinch sugar
- Small handful fresh mint leaves, (torn or chopped)
- Small handful fresh cilantro leaves, (torn or chopped)
Instructions
- 1
Place the bread slices in a bowl with 1/2 cup of water. Let the bread soak while you work on the tomatoes. Squeeze the bread to ring out any water
- 2
Place the tomatoes in a large pot of boiling water for 40 seconds or so. With a slotted spoon, remove the tomatoes from the boiling water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
- 3
In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, green onions and garlic. Top with the soaked bread. Pour 1/2 cup extra virgin olive oil and the sherry vinegar. Run the processor for a few seconds then add the salt, pepper, cumin, cayenne pepper (optional) and a pinch of sugar; blend.
- 4
Test the gazpacho and if it's too thick, add a little water and blend again until you reach the desired texture.
- 5
Transfer to a glass container or large canning jars. Cover tightly and chill in refrigerator.
- 6
When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped green onions, if you like.