Fresh Tomato Gazpacho Recipe

Fresh Tomato Gazpacho Recipe. Photo © Flickr user foodistablog
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: Serves 6 to 8

Gazpacho is a great warm weather soup! This gazpacho recipe is fairly traditional and really shows off the vine-ripened goodness of tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the amount of hot peppers.

What You'll Need

  • 6 large ripe red tomatoes, cored
  • 1 cup tomato juice
  • 2 tablespoons extra virgin olive oil
  • cold water as needed
  • 1 small sweet onion, diced
  • 2 garlic cloves, finely minced
  • 1 large red, orange or yellow bell pepper, seeded, diced
  • 1 jalapeno pepper, seeded and finely minced
  • 1 English or hot house cucumber, diced
  • 1/2 lemon, juiced
  • 2 tablespoons rice vinegar
  • salt and freshly ground black pepper to taste
  • 1/4 bunch cilantro, chopped

How to Make It

1. Bring a pot of water to a boil. Cut a small X on the bottom of each tomato with a sharp knife, and add to the boiling water for just 20 seconds. Carefully remove with a strainer or slotted spoon, and put in a bowl of ice-cold water. When cool peel off the skin, cut in half and squeeze out the seeds.

2. Add the tomato halves to a blender, with the tomato juice, and olive oil. Pulse on and off, until the tomatoes are pureed.

Add a little water if needed to thin. Pour into a large glass bowl, or other glass serving container. Add the rest of the ingredients, stir well, cover, and let sit in fridge for 1 hour to develop flavors.

3. Ladle into chilled bowls and serve with cilantro. Top with extra pieces of the vegetables to garnish, if desired.

TIP: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving