Easy Gazpacho Recipe

Method4 steps

1. 1

   Step 1: Put the prepared tomatoes, cucumber (1), red bell pepper (1), onion, garlic (2 cloves), ¼ cup cilantro, 2 tablespoons olive oil, red wine vinegar (1 tablespoon), 1 teaspoon kosher salt, black pepper (½ teaspoon) and cumin (½ teaspoon) in a large blender or food processor; add the cayenne if using. Blend for about 1–2 minutes until completely smooth. If everything will not fit, blend portions in two batches, distributing the vegetables and seasonings between them, then combine both batches; do not add the full seasoning amounts again for the second batch.

   Uses 2 pounds ripe plum or Roma tomatoes, halved, cores and seeds removed · 1 medium cucumber, peeled and cut into coins · 1 medium red bell pepper, stem and core removed · ½ medium sweet yellow onion, peeled and chunked · 2 cloves garlic · ¼ cup cilantro for the soup · 2 tablespoons olive oil for the soup · 1 tablespoon red wine vinegar

2. 2

   Step 2: Taste the combined blended soup and add extra kosher salt only if needed.

   Uses Combined smooth gazpacho · Extra kosher salt, to taste after blending

3. 3

   Step 3: Transfer all the seasoned soup to a large glass container, cover and refrigerate for at least 4 hours, preferably overnight, so it becomes cold and the flavors meld.

   Minimum gazpacho chilling time · 240 minUses Seasoned gazpacho ready for chilling

4. 4

   Step 4: Serve the gazpacho cold in 4 soup portions. Garnish as desired with ready-made croutons, extra cilantro leaves and a drizzle of extra olive oil.

   Uses Chilled gazpacho, about 5 cups in total · Ready-made croutons, to garnish as desired · Extra cilantro leaves, to garnish as desired · Extra olive oil, a drizzle to serve