Fresh Tomato Gazpacho with Cucumber: Smooth Chilled Summer Soup
By Lucas Morgan
Prep
20 min
Total
140 min
Servings
6
Level
Easy
Twenty minutes of preparation time and a blender are required to prepare this cold tomato gazpacho for storage in the refrigerator․ Chopped cucumber‚ bell pepper‚ lemon juice‚ and basil toppings complete this cold soup‚ which makes a good lunch or dinner dish․
Start with ripe vine-ripened tomatoes․ Additional varieties used in this recipe are Roma‚ heirloom‚ and Campari tomatoes․ Peel the tomatoes by blanching them․ Chop tomatoes‚ cucumbers‚ red peppers‚ shallots‚ and garlic together․ Red peppers are included to help keep the red-colored soup red․ Olive oil is added during blending to give the soup smooth body․ Add lemon juice and basil‚ as well as sea salt and pepper‚ for flavor balance․ This recipe highlights fresh‚ seasonal produce․
Stir vegetables occasionally after they sit to help spread oil‚ lemon juice‚ and other liquids․ The finished gazpacho should be bright red without chunks if blended thoroughly at high speed․ Common errors in preparing gazpacho include underblending and not refrigerating the soup long enough before serving․ Allow at least 20 minutes for the mixture to meld and 2 hours of refrigeration to avoid chunky gazpacho․
Spoon gazpacho into bowls and sprinkle with chopped basil as specified․ The gazpacho recipe suggests serving it as a first course with Easy No-Knead Focaccia Bread as a filling meal․ Making gazpacho ahead of time can save time on other busy days․ Stir chilled gazpacho thoroughly before serving to distribute ingredients evenly․
Why you'll love this recipe
- Saves prep time by letting the vegetables rest and meld before serving; using a blender to make soup from them saves additional prep time․
- Uses typical summer ingredients: tomatoes‚ cucumbers‚ peppers‚ shallots‚ garlic‚ lemons‚ and basil․ Very short ingredient list․
- Keeps preparation simple, The vegetables are already chopped and placed in a bowl․
- They can be blended without having to prepare them by cooking or stir-frying on the stove․
- Preparation saves time when serving meals: Finished gazpacho can be refrigerated and served after mixing․
- Doesn't require any special tools besides a blender, Briefly blanching tomatoes can make them easier to peel before other ingredients are added to the mixture․
- Serves six people per two pounds of tomatoes, Suitable as a lunch‚ appetizer‚ or light dinner to be served with focaccia bread․
Ingredients
- •2 lb vine tomatoes (chopped (about 6 tomatoes))
- •½ cucumber (chopped)
- •1 red pepper (chopped)
- •1 shallot (finely chopped)
- •2 cloves garlic (finely chopped)
- •¼ cup olive oil
- •2 tbsp lemon juice
- •1 tsp sea salt
- •¼ tsp pepper
- •¼ cup fresh basil (chopped, to sprinkle)
Instructions
- 1
Fill a large bowl with ice water.
- 2
Bring a large pot of water to a boil.
- 3
Slice a small X into the bottom of each tomato.
- 4
Drop the tomatoes into the boiling water for 30 seconds.
- 5
Using a slotted spoon, transfer the tomatoes to the ice water for 1 to 2 minutes.
- 6
Peel away and discard the tomato skins.
- 7
Chop the tomatoes into chunks.
- 8
Combine the tomatoes, cucumber, red pepper, shallot, garlic, olive oil, lemon juice, sea salt, and pepper in a large mixing bowl.
- 9
Mix and let sit for at least 20 minutes for the flavors to meld.
- 10
Stir occasionally.
- 11
Transfer the ingredients to a blender.
- 12
Blend on high until smooth.
- 13
Chill for at least 2 hours.
- 14
Serve in bowls sprinkled with fresh basil.
FAQ
Nutrition (per serving)
Calories
122
Protein
2g
Fat
9g
Carbs
9g
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