Gazpacho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 pounds tomatoes, skinned and de-seeded
1 cup sliced cucumbers, unpeeled
1/3 cup onion, roughly chopped
1/2 red bell pepper, roughly chopped
2 garlic cloves, roughly chopped
Splash of half of a lemon, juiced
2 tablespoons sherry vinegar
1/3 cup olive oil
Salt, to taste
Black pepper, freshly ground, to taste
Optional toppings:
Croutons
Leftover diced veggies (we used cucumbers and onions)
Sea salt flakes or freshly ground salt
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Directions: |
Directions:To skin the tomatoes, bring a pot of water to a boil and carefully drop in as many tomatoes as can easily fit. Keep a close watch on the tomatoes and remove each one as the skin cracks. Continue to add and remove all tomatoes until all have been boiled. When cool to the touch, remove tomato skins (skins should slip off easily), halve the tomatoes and scoop out the seeds.
Place the skinned and seeded tomatoes, cucumbers, onions, bell pepper, garlic and lemon juice into a blender and blend on high for two minutes. Add the olive oil and sherry vinegar in a thin stream, while blending on low. Season with salt and pepper and blend until thoroughly mixed. Pour the mixture into individual glasses and chill for at least one hour or preferably, overnight.
Serve garnished with the chopped vegetables and a few croutons. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 small servings |
Preparation
Time: |
Preparation
Time:30 minutes |
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