Gazpacho Soup from fresh tomatoes is a late summer treat I look forward to every year. The anticipation starts as soon as I spy my tomato crop showing hints of red. This cold Spanish soup recipe makes an authentic gazpacho. It’s a chunky gazpacho with bits of tomato, cucumber, bell pepper and herbs in a brilliantly juicy tomato base. No canned tomato juice, no canned tomatoes either, this easy gazpacho recipe uses ripe red tomatoes forced through an ordinary colander or sieve in the traditional gazpacho way. Juicing the fresh tomatoes makes the best gazpacho. Because blenders and food processors whip too much air into the soup, producing a frothy blend that’s not at all like the silky gazpacho I long to eat.
No Need to Peel the Tomatoes
Submerge the fresh ripe tomatoes in boiling water for a minute or two to soften and loosen the skins. Then place them in a colander or sieve with a bowl underneath to catch the juice as you force the tomatoes through the holes. There’s no need to peel or core the tomatoes. The skins and cores stay behind in the colander. You can simply discard them.
Gazpacho Traditional Ingredients
Add the traditional gazpacho ingredients: garlic, herbs, green onion, cucumber, bell pepper. Then enjoy the tangy, vitamin-rich soup that cools and refreshes your taste and thirst. I’ve always suspected that the origin of gazpacho was the tangy, sweet juice found in the bottom of the salad bowl. Who hasn’t drunk that up with enjoyment?
Watch the video demonstration on YouTube here.
Gazpacho From Fresh Tomatoes
- 3.5 lbs ripe tomatoes about 6 cups
- 1 clove garlic
- 1 cucumber, minced
- 1 green bell pepper, minced
- 1/4 cup green onion and/or chives chopped
- 1/4 cup green herbs (parsley & basil especially good)
- 2 tbs red wine vinegar
- a drizzle of olive oil
- a squeeze of fresh lemon juice if needed
- salt as needed
- a pinch of sugar if needed
- Submerge the tomatoes in boiling water for a minute to soften and loosen the skins.
- Place the tomatoes in a colander or sieve. Chop them quickly with the blade of the dome and force the tomatoes through the holes in the colander.
- If you wish to eliminate tomato seeds from the soup, strain the juiced tomatoes through a finer sieve, but this is an optional step.
- If you prefer a mellower garlic taste, mash the minced clove of garlic into a paste with the dome or simply add the unmashed minced garlic for a sharper, more pungent taste.
- Add the cucumber, pepper, chives, green herbs, vinegar, salt and blend well.
- Drizzle on about a tablespoon of olive oil.
- Adjust the tanginess of the soup by adding lemon juice or sugar as needed.
Watch my Video demonstration of this recipe.
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