This is a healthy and refreshing recipe from Spain. It is fabulous as an appetizer for a party. It is my favorite dish when there is an abundance of tomatoes from the garden at the end of summer. This is my second gazpacho recipe that I have on my site. My first recipe yields a lot more liquid while this one is thicker and has crunchier tasty bites. Feel free to adapt this gazpacho recipe to your taste.
Start with ripe tomatoes. Boil water in a saucepan. With a knife mark an “x” on the bottom of three tomatoes to make it easy to peel the skin. Add tomatoes in boiling water for one minute. Remove tomatoes and place in a cold water bath for about two minutes.
Remove tomatoes from the water and peel the skin carefully. With a small knife discard seeds and try to keep the tomato juice. Place tomatoes and their juice in a large bowl where you will serve the gazpacho.
Dice fresh tomatoes and remove the seeds. Cut the English cucumber lengthwise in half and with a teaspoon remove the seeds from the center and then chop.
This is the part where you need to have patience to chop all the vegetables. Finely chop the red pepper, garlic, red onion, jalapeño and parsley. Place all these ingredients in the bowl with the peeled tomatoes.
Transfer half of this mixture to a blender and blend until smooth. Add lemon juice, Sherry vinegar, and season with salt and pepper. Add cold water to add more liquid but keep it thick. Transfer this mixture to the bowl with all the chopped vegetables and combine. If it is too thick, add some ice cubes to dilute more. That’s it! Do not be intimated by all the chopping you have to do. This recipe has lots of nutrients that your body will appreciate.
Store the gazpacho in the refrigerator for one night to marinate the flavors. Before serving, check seasoning.
Yields 6 cups
- 5-6 ripe tomatoes
- 1 English cucumber, remove seeds, finely chopped
- 1 red bell pepper, remove seeds, finely chopped
- 1 red onion, finely chopped
- 1/2 - 1 jalapeño, remove seeds, finely chopped
- 2 garlic cloves, finely chopped
- 2 Tbsp. fresh parsley, minced
- 3 Tbsp. Sherry vinegar
- 1 lemon, juice
- 1 c. cold water
- Sea salt and black pepper to taste
- Cut an X on the bottom of 3 tomatoes with a knife. Blanch these tomatoes in boiling water for 1 minute or less. Remove and transfer to a bowl full of ice water.
- Peel soft skin of blanched tomatoes, discard seeds, and reserve juice.
- Chop all tomatoes and the rest of the fresh ingredients and combine in a large bowl. Add the reserved tomato juice and the chopped tomatoes.
- Blend half of all chopped vegetables in a blender until smooth. Add water, sherry vinegar, lemon juice, and pulse again. Taste and season with salt and pepper and pulse one last time.
- Add this mixture to the chopped vegetables and combine. Refrigerate for 12 hours. Garnish with more vegetables or with pieces of bread or croutons.