Fresh Gazpacho
Servings
6
Prep Time
20
About This Recipe
This tomato gazpacho recipe is simple to make, smooth and flavourful. Made with fresh tomatoes, cucumber, garlic and basil. It's a refreshing and easy summer chilled soup.
This recipe is from two spoons
Ingredients
2 lb vine tomatoes chopped (about 6 tomatoes)
1/2 cucumber chopped
1 red pepper chopped
1 shallot finely chopped
2 cloves garlic finely chopped
1/4 cup olive oil 60 ml
2 tbsp lemon juice 30 ml
1 tsp sea salt
1/4 tsp pepper
1/4 cup fresh basil chopped, to sprinkle
Instructions
Peel the Skins From the Tomatoes: Fill a large bowl with ice water.Bring a large pot of water to a boil.Slice a small “X” into the bottom of each tomato and drop them into the boiling water for 30 seconds. Using a slotted spoon, remove the tomatoes from the boiling water and submerge them in the ice water for 1 to 2 minutes. The skins should now easily peel away. Discard the skins. Chop the tomatoes into chunks.
In a large mixing bowl combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt and pepper. Mix and let sit for at least 20 minutes for the flavours to meld. (The longer you wait the better). Stir occasionally.
Transfer ingredients to a blender, and blend on high until smooth. Chill for at least 2 hours.
Serve in bowls, sprinkled with fresh basil.