About this recipe:This recipe produces quite a large amount, but do not worry - this gazpacho is so delicious that it will soon be gone. One of my favourites for summer parties.
6 large, very ripe tomatoes
1 large cucumber (or 2 medium)
1 medium red onion, coarsely chopped
3 garlic cloves, coarsely chopped
4 to 6 tablespoons red wine vinegar
75ml extra virgin olive oil
Croutons or fresh crusty bread
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Method Prep:15min › Ready in:15min
Bring a large pan of water to the boil. Cut crosses into the bottom of the tomatoes with a sharp knife, and place for 1-2 minutes in the boiling water until the skin begins to come off. Remove with a slotted spoon and place in a bowl of ice water. Do this with all of the tomatoes.
Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.
If the cucumber is organic, leave the peel on. If it has been sprayed with pesticides, peel it. Remove the seeds and chop the cucumber roughly.
Puree flesh of the tomatoes with cucumber, onion, garlic and red wine vinegar (to taste) in a food processor or blender, either coarsely or finely to your liking. If you have a smaller model of food processor or use a blender, you should make the puree in smaller portions so that the tank doesn't overflow.
Add the olive oil and season with salt and pepper. Puree again briefly.
Chill the gazpacho and remove from the fridge at least 30 minutes before serving. Serve with fresh croutons or bread.