Tomato Gazpacho
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds chopped tomatoes
- 1peeled and diced cucumber
- ¼cup olive oil
- 2slices day-old bread
- 1tablespoon minced garlic in a food processor or blender; process until chunky-smooth
- Olive oil
Preparation
- Step 1
Combine 2 pounds chopped tomatoes with 1 peeled and diced cucumber, ¼ cup olive oil, 2 slices day-old bread and 1 tablespoon minced garlic in a food processor or blender; process until chunky-smooth.
- Step 2
Garnish: Olive oil
Private Notes
Comments
A few years ago, Mark Bittman had a version of this easy recipe in the print edition of the NYTimes. It also included half a yellow bell pepper, 2 tablespoons of red wine vinegar, and a cup of water. That's the version I like; the vinegar is especially important. I've made complicated gazpachos in my time, but this one is so good, I no longer bother with any other.
Like to add a little acid - lemon juice, red wine vinegar to taste.
For chunky smooth put ingredients in reverse order in Vitamix. Squirt of tomato paste improves color. Needs more garlic than listed here.
One bread slice will do. 2 TBS Sherry vinegar.
I keep cucumber slices in the freezer and deploy them, which makes the gazpacho instantly cold. Perfection.
Definitely needs a splash or red wine vinegar and some salt, as other have noted. Delicious.