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.