Refreshing Tomato Gazpacho

Ingredients

• 6 large ripe tomatoes, peeled and seeded (1.5 kg / 3.3 lbs) 6 large ripe tomatoes, peeled and seeded (1.5 kg / 3.3 lbs)
• 1 cucumber, peeled and diced (200 g / 7 oz) 1 cucumber, peeled and diced (200 g / 7 oz)
• 1 red bell pepper, seeded and diced (150 g / 5.3 oz) 1 red bell pepper, seeded and diced (150 g / 5.3 oz)
• 1 small red onion, diced (100 g / 3.5 oz) 1 small red onion, diced (100 g / 3.5 oz)
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 small chili pepper, seeded and minced (optional) 1 small chili pepper, seeded and minced (optional)
• 3 tablespoons extra virgin olive oil (45 ml) 3 tablespoons extra virgin olive oil (45 ml)
• 2 tablespoons red wine vinegar (30 ml) 2 tablespoons red wine vinegar (30 ml)
• 1 teaspoon salt (5 g) 1 teaspoon salt (5 g)
• 1/2 teaspoon ground black pepper (2 g) 1/2 teaspoon ground black pepper (2 g)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a blender or food processor, combine the peeled and seeded tomatoes, diced cucumber, diced red bell pepper, diced red onion, minced garlic, and minced chili pepper (if using).
2. 2.
   Blend the ingredients until smooth and well combined.
3. 3.
   While the blender is running, gradually drizzle in the olive oil and red wine vinegar.
4. 4.
   Season the gazpacho with salt and ground black pepper, adjusting the seasoning to taste.
5. 5.
   Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to allow the flavors to meld together.
6. 6.
   Serve the chilled gazpacho in bowls or glasses, garnished with fresh basil leaves.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If you find it difficult to peel the tomatoes, blanch them in boiling water for a few seconds and then transfer them to an ice bath before peeling.
• Cucumber — Remove the seeds from the cucumber to prevent the gazpacho from becoming watery.
• Red bell pepper — Roasting the red bell pepper before dicing it can add a smoky flavor to the gazpacho.

Tips & Tricks

• For a smoother texture, strain the gazpacho through a fine-mesh sieve before chilling.
• Adjust the amount of garlic and chili pepper according to your preference for spiciness.
• Serve the gazpacho with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper for added flavor.
• Gazpacho tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Customize your gazpacho by adding toppings such as diced avocado, croutons, or a dollop of Greek yogurt.

Serving advice

Serve the gazpacho chilled in individual bowls or glasses. Garnish each serving with a few fresh basil leaves for a touch of freshness and aroma. Accompany the gazpacho with a side of crusty bread or garlic bread to complete the meal.

Presentation advice

To enhance the presentation, consider serving the gazpacho in clear glass bowls or glasses to showcase its vibrant red color. You can also garnish each serving with a drizzle of olive oil and a sprinkle of finely chopped fresh herbs, such as parsley or chives.