Simple Recipes for Every Day
Gazpacho
- Serves: 6
- Prep Time: 15 min
- Cook Time: 0 min
Ingredients
- 2 pounds Roma tomatoes, cored and roughly chopped
- 1 red bell pepper, cored and roughly chopped
- 1 medium English cucumber, peeled and roughly chopped, plus more for serving
- 1 small red onion, roughly chopped
- 2 garlic cloves, smashed
- ½ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons sherry vinegar
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
- Cherry tomatoes, halved, for serving
- Croutons, store-bought or homemade, for serving
Ingredients
- 2 pounds Roma tomatoes, cored and roughly chopped
- 1 red bell pepper, cored and roughly chopped
- 1 medium English cucumber, peeled and roughly chopped, plus more for serving
- 1 small red onion, roughly chopped
- 2 garlic cloves, smashed
- ½ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons sherry vinegar
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
- Cherry tomatoes, halved, for serving
- Croutons, store-bought or homemade, for serving
Method
In a blender, combine the Roma tomatoes, bell pepper, cucumber, onion, garlic, olive oil, sherry, salt, and pepper. Blend until smooth, about 2 minutes.
Pour the gazpacho through a sieve into an airtight container. Cover and refrigerate for 3-4 hours.
Serve topped with a drizzle of olive oil, the cherry tomatoes, cucumbers, croutons, and more pepper.
Note: Gazpacho is always best served chilled, but you can also serve it immediately if you’re short on time.