This cold tomato gazpacho is the perfect addition to any summer meal!
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Can you get more summery than classic gazpacho? Since staying with my parents, my dad has brought up his love for the stuff a bunch, so I made it last week to surprise him!
Gazpacho is light and cooling, perfect during the hot days we’ve been having lately. You don’t even have to cook anything to make it; just blend and chill! Plus, it’s crazy healthy. The perfect thing to keep in your fridge for the next two months for easy dinners! I love to pair with a good salad and slice of crusty bread.
This is one of those recipes that benefits from the farmer’s market: you really want good tomatoes for this. Tasteless watery tomatoes = bland soup.
- 2 lbs tomatoes (~6 tomatoes on the vine)
- 1 cucumber
- 1 red bell pepper
- 2 thick slices of stale bread
- 2 cloves garlic
- 2 1/2 Tbsp red wine vinegar
- 1/4 cup good olive oil, plus more for drizzling
- 1 cup water
- salt & pepper to taste
- Chop everything in large chunks.
- Blend everything except salt and pepper. My advice: put roughly half of everything in, transfer that to a large bowl, and do the other half. Stir together with a spoon at the end. This prevents the liquid from escaping the food processor – if the blade handle gets fully immersed, liquid gets everywhere!
- Add salt & pepper to taste. Err on adding not enough, the flavors will grow as it chills. You can always add more when serving.
- Chill for at least an hour. Garnish with an extra drizzle of olive oil before serving!
That’s all it takes for a classic summer gazpacho!
Want more?? Try this tomato and eggplant gazpacho too!