Gazpacho
Ingredients
- 7 Cups Coarsely Chopped Tomatoes, (Approx. 10 medium) If you do not have enough fresh tomatoes you can add a little bit of canned crushed tomatoes, (just don’t tell the “purists”!)
- 2 Cups Chopped English Cucumbers peeled and seeds removed
- 1/2 Cup Chopped Red Onion
- 1 Cup Chopped Red Bell Pepper
- 1 Bunch Chopped Cilantro Approx. 2 Cups
- 1/2 Bunch Chopped Basil Approx. 1 Cup
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp White Balsamic Vinegar *Can use red balsamic as well
- 1 Tbsp Tomato Paste
- 1 Tbsp Fresh and Chopped Oregano
- 1 Teaspoon Ground Fennel
- 2 Teaspoons Finely Minced Garlic *Can grate through a microplane or use a garlic press
- 2 Tbsp Olive Oil, plus more for garnish
- Salt & Pepper to taste
Instructions
- Using a food processor or blender, and working in batches, place in all ingredients. Pulse until the ingredients begin to break down, and then blend for about 1-2 minutes until mixture becomes a soup texture. If it seems too thick, drizzle in a little water to get it to your desired consistency. Taste for seasoning and adjust as needed.
- Place in a container, cover, and put the gazpacho in the fridge for 2-24 hours, to allow the flavors to meld together. When serving, drizzle with some olive oil and top with some freshly chopped cilantro or basil, as well as additional freshly chopped cucumber, tomato, and red pepper.
- *As shown in the photo, we often make this a main entree by adding some seared scallops, shrimp, or a piece of cod.
Tried this recipe?Let us know how it was!