I am not a tomato person. I have never liked tomatoes, which includes tomato sauce (even on pizza) and ketchup. But in my wanting to grow my knowledge in all things culinary I decided to make something very tomatoey – gazpacho!
I first placed roughly chopped super ripe fresh tomatoes, cucumber, red bell pepper, shallot, garlic, sherry vinegar and sea salt in a large bowl, stirred and let that sit for 30 minutes to let the flavors develop.
Then I placed the contents of the bowl in my blender with olive oil…
and blended and blended and blended until it was completely liquefied.
I refrigerated for a couple of hours and served topped with a drizzle of olive oil, diced cucumber, diced red pepper and chives.
The Verdict: Making gazpacho was WAY easier than I ever imagined! For some reason I thought it would be difficult, it was not. And even though I am not a tomato eater I did eat it and did actually like it. It definitely makes a nice side for a hot summer day!
- ½ English cucumber, peeled and seeded, 2” diced the remainder roughly chopped
- ½ Red bell pepper, 1/8 cup diced the remainder roughly chopped
- 2 lbs very ripe and very fresh tomatoes, roughly chopped
- ½ shallot, roughly chopped
- 1 clove garlic, minced
- 2 TB sherry vinegar
- Flaky sea salt, to taste
- 3 TB olive oil, plus more for serving
- Chives, chopped, for serving
- Set the diced cucumber and red pepper aside in the refrigerator.
- Place the remainder of the cucumber, red pepper, tomatoes, shallot, garlic, sherry and salt in a large bowl. Stir and let it sit at room temperature for 30 minutes.
- Place the contents of the bowl in a blender with olive oil. Puree for several minutes until the tomato mixture is completely liquefied and thin. Chill for at least an hour (up to overnight) in the refrigerator.
- Serve drizzled with oil and topped with diced cucumber, red pepper and chives.
- Serve alongside toasted bread.