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Gazpacho From Fresh Tomatoes

This cold Spanish soup recipe is an authentic gazpacho that is chunky 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.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Submerge the tomatoes in boiling water for a minute to soften and loosen the skins.
  2. 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.
  3. If you wish to eliminate tomato seeds from the soup, strain the juiced tomatoes through a finer sieve, but this is an optional step.
  4. 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.
  5. Add the cucumber, pepper, chives, green herbs, vinegar, salt and blend well.
  6. Drizzle on about a tablespoon of olive oil.
  7. Adjust the tanginess of the soup by adding lemon juice or sugar as needed.