Gazpacho

Ingredients

• 2 pounds ripe tomatoes
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 cup tomato juice
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped

Instructions

1. Blanch tomatoes in boiling water for 1 minute, then transfer to ice water and peel off skins
2. Roughly chop the peeled tomatoes and combine with cucumber, bell pepper, red onion, and garlic in a large bowl
3. Add red wine vinegar, olive oil, and tomato juice to the bowl
4. Stir in cumin and paprika, then season with salt and pepper to taste
5. Transfer the mixture to a blender or food processor and blend until desired consistency is reached (chunky or smooth)
6. Pour the gazpacho into a bowl and refrigerate for at least 2 hours
7. Stir well before serving and garnish with fresh cilantro

Notes

• A blender or food processor works best for achieving the right texture
• Peel tomatoes while still warm after blanching for easier removal of skin
• Make gazpacho the day before for better flavor development
• Store in an airtight container in the refrigerator for up to 3 days
• Serve chilled in bowls, optionally topped with croutons, diced vegetables, or sour cream