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Fresh Summer Gazpacho with Sun-Ripened Tomatoes

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
115 min
SERVINGS
8 servings
Dinner Soup Spanish
Fresh Summer Gazpacho with Sun-Ripened Tomatoes
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 container filled with ice water to chill the ingredients.
2
Heat a large vessel of water to its boiling point over extremely high heat. Slice crosses into the bottom of the tomatoes using a sharp knife, and briefly submerge them in boiling water for 1 to 2 minutes until the outer layer starts to peel away. Utilize a slotted spoon to remove the tomatoes and immediately plunge them into the ice water.
3
Remove the outer layer from the tomatoes and cut out their seeds over a container (to prevent juice loss); discard the seeds.
4
If the cucumber is of organic origin, leave its outer layer intact; otherwise, peel it. Remove the seeds from the cucumber and roughly chop it into smaller pieces.
5
Combine the tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend the mixture until it reaches the desired consistency, either coarsely chopped or finely pureed. Gradually add olive oil and season with salt and pepper. Blend the mixture again briefly.
6
Refrigerate the gazpacho until it has chilled, ideally for at least 1 hour. Remove it from the refrigerator at least 30 minutes prior to serving.