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.
![](https://www.nothankstocake.com/wp-content/uploads/2011/08/My-First-Gazpacho.png)
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!
![](https://www.nothankstocake.com/wp-content/uploads/2011/08/Gazpacho-320x321.jpg)
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!
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from Real Simple Magazine