Gazpacho
This Gazpacho is summer in a bowl, cool, crisp, and bursting with garden fresh flavor. Every spoonful is a refreshing blend of ripe tomatoes, crunchy cucumbers, sweet peppers, and a zesty hint of garlic and vinegar. It’s not only incredibly delicious, but also light, hydrating, and packed with nutrients, making it the perfect healthy dish to beat the heat. Whether served as a starter or a main, it’s a vibrant feel good recipe you’ll crave all season long.
Video
Ingredients
2 pounds ripe Roma tomatoes
1 English cucumber
½ medium red bell pepper, cored and seeded
½ small red onion, peeled
2 small garlic cloves peeled
3 tablespoons olive oil
2 stocks of celery
1 ½ cup of tomato sauce
A dash of Worcester sauce
2 tablespoons red wine vinegar
1 teaspoon fine sea salt
½ teaspoon fresh cracked black pepper
6 grape tomatoes
Fresh parsley
Steps
In a large electric blender add the following ingredients:
Roma tomatoes halved and cored.
English cucumber peeled and coarsely chopped.
Red bell pepper, cored, seeded and chopped.
Red onion peeled and coarsely chopped.
Garlic cloves peeled.
Celery with removed strings and chopped.
Tomato juice, a dash of Worcester sauce and red wine vinegar.
Sea salt and cracked black pepper.
Blend till smooth and pour into serving bowls. Add the grape tomatoes and fresh parsley for garnish.
Notes
Canned Italian tomatoes make a great alternative to fresh Roma tomatoes.