Tomato-Cucumber Gazpacho

Tomato-Cucumber Gazpacho
Photo by Lisa Romerein

Ingredients

  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
  • 1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sherry vinegar
  • 2 pounds very ripe tomatoes, seeded and roughly chopped
  • + 7 more ingredients
    • 2 pounds very ripe tomatoes, seeded and roughly chopped
    • 1 red bell pepper, roughly chopped
    • 1 red bell pepper, roughly chopped
    • ¼ cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)
    • ¼ cup extra-virgin olive oil
    • ¼ cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)
    • ¼ cup extra-virgin olive oil

1. In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion, if desired. Note: Nutritional analysis is per 1/2-cup serving. Tomatoes with wine: Parcel 104'...

View full recipe at My Recipes

Comments

Variations on Tomato-Cucumber Gazpacho

  • Tomato Cucumber Gazpacho
    • 1 cup red onion
    • 2 1/4 cups English hothouse cucumber
    • 3 cups tomato-based vegetable juice
    • 2 teaspoons anchovy paste
    • 7 teaspoons red wine vinegar
    • +6 other ingredients


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