Gazpacho

Gazpacho

from loveandlemons.com
Appetizer
10 min

This gazpacho recipe is super easy to make - just blend and chill! Cold, complex, and refreshing, it's perfect for a hot summer day.

Ingredients

  • 1english cucumber
  • 2 ½ poundsripe tomatoes (chopped)
  • 2fresno chiles (or ½ red bell pepper, stemmed and seeded)
  • ¼ smallred onion (rinsed)
  • 2garlic cloves
  • ¼ cupchopped fresh cilantro (plus more for garnish)
  • 3 tablespoonssherry vinegar or red wine vinegar
  • ½ cupextra virgin olive oil (plus more for drizzling)
  • 1 ¼ teaspoonssea salt
  • ¼ teaspoonfreshly ground black pepper
  • cherry tomatoes (for garnish)
  • fresh herbs (for garnish)

Directions

  1. 1

    Finely chop ¼ of the cucumber and reserve for garnish.

  2. 2

    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.

  3. 3

    Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.