Gazpacho a shot of antioxidants

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 the 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 the 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.

Yield: 6 cups

Gazpacho in cups

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Prepare gazpacho with simple ingredients. This is for cold gazpacho.

Prep Time 30 minutes

Fridge time 3 hours

Total Time 3 hours 30 minutes

Ingredients

• 5-6 tomatoes, ripe
• 1 English cucumber, remove seeds and chopped
• 1 red bell pepper, seedless, finely chopped
• 1 red onion, finely chopped
• 1 jalapeño, seedless, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoon fresh parsley, finely chopped
• 3 tablespoons sherry vinegar
• 1 lemon, juice
• 1 cup cold water
• Sea salt and black pepper, to taste

Instructions

With a small knife, make an "X" shape on the bottom of three tomatoes. Cook in boiling water for 1 minute or less to soften the skin. Remove from hot water and transfer to a bowl with cold water to stop cooking.

Peel the soft skin of these tomatoes on top of a bowl to catch what falls when you peel them. Remove the seeds (it's ok if you can't catch all the seeds) and reserve the tomato juice that falls into the bowl. Place these tomatoes and their juice in a large bowl, where you will serve the gazpacho.

Dice the remaining tomatoes and remove the seeds. Place these chopped tomatoes and the rest of the vegetables in the large bowl.

Mix and transfer some of the chopped vegetables from the bowl to a blender. Leave room to add later the water and the vinegar. If you have a hand blender it is faster and just blend some of the vegetables in the bowl but not all.

Blend for less than a minute. Add water, vinegar, lemon juice and pulse for several seconds. Try and season with salt and pepper and pulse one last time. It should be half thick not super liquid.

Add the blended vegetables to the bowl again and mix. Refrigerate for 12 hours. At least a minimum of 3 hours. Serve with more chopped vegetables or toast.