Fresh tomato season has finally returned again, which means that it’s time to make gazpacho!
I know, I know … cold and soup don’t go together; but this chilled Spanish soup has me hooked. It’s refreshing, full of flavors and takes 10 minutes to make. So, just prep your cutting board and have the blender ready to try my go to recipe for tomato gazpacho. It’s lo mejor!
Happy Cooking!
Gazpacho
Cold and refreshing soup (drink) perfect for a hot summer day.
Equipment
- High powered blender
Ingredients
- 1 1/2 pound tomatoes of your choice
- 1 english cucumber
- 1 fresno chili
- 1 sweet and spicy chili or add one more fresno chili
- 1/4 small red onion
- 1/4 cup cilantro chopped
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 1 tsp salt
- freshly ground pepper as per your taste
- chopped cucumber, cherry tomatoes and cilantro for garnish
Instructions
- Peel the cucumber and cut into chunks.
- Add them to the blender along with tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth.
- Season to taste and chill for at least 2 hours.
- While serving garnish with diced cucumber, cherry tomatoes, cilantro and drizzles of olive oil.
