I’ve had an obsession with tomatoes for a while now. Heirlooms, Romas, Salsa, Pasta Sauce, Ketchup… I love them all.
I found a recipe for Gazpacho recently in Real Simple magazine, and it just sounded so delicious. So simple. So fresh. I tore the article out last month, and I’m finally trying it.
One great part of the recipe, is that you just roughly chop your veggies… and, then pop them all in the food processor. EASY! I made a 1/2 batch to get me started but I so wish I had made the full recipe!
My First Gazpacho | No Thanks to Cake
I cannot believe I was 33 years old before I made my first gazpacho! Salsa's sassy sister, this soup is so flavorful and great for summer when all the farmer's markets have the most beautiful produce. Enjoy!
- 2 lbs. ripe tomatoes, coarsely chopped
- 1 red bell pepper, coarsely chopped and seeded
- 1 small red onion, coarsely chopped
- 1 clove garlic
- 1 English cucumber (half coarsely chopped and half finely chopped)
- 2 tsp. olive oil
- 2 tsp. red wine vinegar
- kosher salt and black pepper, to taste
- 2 Tbsp. fresh flat-leaf parsley, chopped
- In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar and 1 1/2 tsp. salt and 1/2 tsp. black pepper. Refrigerate at least 1/2 hour and up to 1 day.
- Top the gazpacho with the parsley and finely chopped cucumber.
Adapted from Real Simple Magazine