The Ultimate Gazpacho Recipe

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

Instructions

1. Prepare a bowl filled with ice water for later use.
2. Bring a large pot of water to a rolling boil over high heat. Score the bottom of each tomato with an 'X' using a sharp knife. Blanch the tomatoes in the boiling water for just 1 to 2 minutes, or until the skins start to loosen. Remove them with a slotted spoon and immediately transfer them to the ice water to stop the cooking process.
3. Peel the skin off the tomatoes and carefully remove the seeds over a bowl to preserve the flavorful juice. Discard the seeds.
4. If you're using organic cucumber, you can leave the peel on. Otherwise, peel it. Remove the cucumber seeds and roughly chop the cucumber.
5. In a food processor or blender, combine the tomatoes, cucumber, onion, garlic, and red wine vinegar. Blend until the gazpacho reaches your desired consistency – either coarsely chopped or finely pureed. Gradually drizzle in the olive oil and season generously with salt and pepper. Give it a brief final puree.
6. Refrigerate the gazpacho until thoroughly chilled, for at least 1 hour. Take it out of the fridge about 30 minutes before serving to allow the flavors to fully develop.

Nutrition

• Calories: 115 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 8 mg
• Protein Content: 2 g
• Carbohydrate Content: 9 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g