There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe–most of the flavor comes from them. Serve with bread.
Prep Time: 15 mins
Additional Time: 1 hrs
Total Time: 1 hrs 15 mins
6 large ripe beefsteak tomatoes, chopped
1 large cucumber, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 small jalapeno pepper, seeded and diced, or to taste
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
salt and freshly ground black pepper to taste
How to Make Cold Gazpacho (Spain)
1) Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
2) Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
3) Cover and refrigerate until chilled, at least 1 hour.
4) Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.