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From @Pick Up Limes

Fresh Gazpacho

15 min · Serves 4

15 mintotal
15 minhands on
8steps
4servings

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Ingredients

For the gazpacho

  • 1 kg ripe tomatoes, chopped
  • 1 English cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
  • 2 cloves garlic
  • 1 thick slice stale white bread, torn into pieces
  • 60 ml extra virgin olive oil (about 1/4 cup)
  • 2 tbsp red wine vinegar
  • 1 tsp salt

For serving

  • Diced cucumber
  • Diced tomatoes
  • Homemade croutons
  • Fresh basil leaves
  • Extra virgin olive oil, for drizzling
  • Freshly ground black pepper

Method

For the gazpacho

  1. Add the chopped tomatoes, cucumber, red bell pepper, green onions, garlic, and torn bread to a high-speed blender.

  2. Add the extra virgin olive oil, red wine vinegar, and salt to the blender.

  3. Blend on high speed until completely smooth and emulsified, 1–2 minutes.

  4. Strain the mixture through a fine-mesh strainer into a large bowl to remove seeds and skins.

  5. Chill the gazpacho in the refrigerator until thoroughly cold and refreshing, at least 2 hours.

    Then 120 min of waiting

    The flavours improve with time, making this ideal to prepare a day ahead.

For serving

  1. Ladle the chilled gazpacho into serving bowls.

  2. Top with diced cucumber, diced tomatoes, croutons, and fresh basil.

  3. Drizzle with extra virgin olive oil and season with freshly ground black pepper.

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