After a trip to Spain this summer, we were inspired to make a gazpacho as delicious as we had in Spain. We hit a home run!
Contributor: Heather & John Elder
• 2 large English cucumbers, seeded
• 5 lbs. ripe red tomatoes, cored and cut into chunks
• ½ small red onion (about ¼ cup + 2 tablespoons)
• 3 cloves garlic, minced
• ¾ cup cilantro leaves, divided
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil, plus more for drizzling
• Salt and pepper
• ½ cup finely diced cucumber
• ½ cup yellow diced red onion
note: recipe calls for red and yellow cherry tomatoes, mangoes but we prefer cucumbers and red onion. What ever works for you!
• Finely chop ¼ of a cucumber and reserve for garnish.
• Peel the remaining cucumber and cut into chunks; place in a large bowl.
• Add in the tomatoes (and juices), ¼ cup red onion, garlic, ½ cup of cilantro leaves, red wine vinegar, and olive oil, stirring to combine. • Season generously with salt and pepper.
• Place half of the mixture in a blender or Vitamix and blend until as smooth as possible.
• Strain the mixture through a fine-mesh strainer, and repeat with the remaining tomato mixture.
• Taste and adjust seasoning as necessary (We found that it needed more salt).
• Place the mixture in the refrigerator and let chill, covered, for at least 2 hours. (we ate it right away – we could not wait!)
• Serve in bowls, garnish with whatever you choose and a drizzle of olive oil.