Gazpacho with Garden Ripe Tomatoes
Your garden’s summer tomatoes at their juiciest, blended with cucumber, seasonal fruit, onion, garlic and Spanish seasonings.
Servings 4
Calories 166kcal
Ingredients
- 2 lbs ripe garden tomatoes trimmed and seeds removed
- 2 Lebanese cucumbers peeled, coarsely chopped
- ½ red bell pepper coarsely chopped
- 2 white pearl onions or 1 scallion coarsely chopped
- 1 garlic clove finely chopped
- 1 ripe peach or plum peeled and pitted
- 3 tbsp olive oil
- 3 tsp red wine vinegar
- ½ tsp salt or to taste
- 1 tsp smoked Spanish paprika
- ½ tsp cayenne pepper or to taste
- 2 tbsp chives finely chopped for garnish
Instructions
- In a medium-sized bowl, crush the garlic into the salt with a pestle.
- Trim the ends off the tomatoes then slice them in half.
- Remove the tomato seeds and their gooey coating with your fingers or a spoon, then set the seedy goo aside.
- Coarsely chop the tomatoes and add to the bowl along with the other ingredients, except the chives.
- Sieve the tomato seed goo and add the juice to the mixture.
- Toss the ingredients, cover and marinate at room temperature for about 30 minutes.
- Add the marinated ingredients to a blender and blend for about 30 seconds
- Chill for 30 minutes or more.
- Divide the gazpacho into serving bowls and garnish with chives.
Notes
Serve with crusty bread or toast and cheese.