Makes 6-8 Portions of Gazpacho
TIP: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving.
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
- 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
Preparation:
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.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. Ladle into chilled bowls and serve with cilantro. Top with extra pieces of the vegetables to garnish, if desired.
