Description
A vibrant, refreshing chilled tomato and cucumber creation, emulsified to perfection. Ideal for cooling down on warm days.
Ingredients
Scale
- 2 pounds ripe red tomatoes, cored and roughly chopped
- 1 Italian frying (cubanelle) pepper or similar long, light green pepper, cored, seeded, and roughly chopped
- 1 large cucumber, peeled and roughly chopped
- 1 small mild onion, peeled and roughly chopped
- 1 clove garlic, peeled
- 2 teaspoons sherry vinegar
- Kosher salt, to taste
- 1/2 cup extra-virgin olive oil, plus additional for drizzling and garnish
Instructions
- Combine the cored and chunked tomatoes, cored and seeded pepper, peeled and chunked cucumber, peeled and chunked onion, and garlic clove in a high-speed blender or a deep bowl suitable for an immersion blender. If necessary, process in batches. Blend on high speed until the mixture is exceptionally smooth, for at least 2 minutes, pausing to scrape down the sides as needed.
- While the blender motor is running, incorporate the sherry vinegar and 2 teaspoons of salt. Gradually drizzle in the 1/2 cup of extra-virgin olive oil. The mixture will transform into a vibrant orange or deep pink hue, becoming smooth and emulsified with a consistency similar to a creamy salad dressing. If the texture remains too watery, continue to drizzle in additional olive oil until the desired creaminess is achieved.
- Pass the blended mixture through a fine-mesh strainer or a food mill, using a rubber spatula or the back of a ladle to press all the liquid through thoroughly. Discard any remaining solids. Transfer the strained gazpacho to a large pitcher, preferably glass, and refrigerate until thoroughly chilled, for a minimum of 6 hours or ideally overnight.
- Before serving, taste and adjust the seasoning with additional salt and sherry vinegar as needed. If the gazpacho is excessively thick, stir in a few tablespoons of ice water to reach the desired consistency. Serve in individual glasses, optionally over ice, or in shallow bowls. A final drizzle of extra-virgin olive oil before serving adds a refined touch.
Notes
- Chill the gazpacho overnight for best flavor.
- Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Chilled Tomato Gazpacho