Just as Good As Gazpacho in Spain

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

6-8 servings

•  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

for garnish:
•  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.

Discovered at LoveandLemons.com
Recipe by: Anna Watson Carl, from The Yellow Table Cookbook


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