On hot summer days there is nothing better than a fresh, cold bowl of gazpacho and right now it tastes better than ever as tomatoes are in season.
With no cooking time this easy gazpacho recipe is also a very quick lunch option to have in the fridge and eat at a moment's notice.
Easy Gazpacho recipe
• Ingredients ⠀
2lb ripe tomatoes (use big ones) ⠀
1 cucumber, peeled and chopped ⠀
8 tbsp extra virgin olive oil⠀
1 handful chopped basil⠀
1 tbsp sherry vinegar⠀
1 tbsp white wine vinegar ⠀
2 cloves crushed garlic⠀
Salt & pepper ⠀
• Method ⠀
Put the tomatoes in a bowl of boiled water and leave for a few minutes until the skins start to peel off. Remove, and peel the skin off and discard, before cutting in half and scooping out the seeds. Place all the ingredients in a blender and blend until smooth. Chill in the fridge for an hour, or if you don't have time, stir in some ice cubes. ⠀
Garnish with finely chopped cucumber, shallot and red pepper. You can add croutons too if you want to bulk it out a bit more.
Super easy, super fresh, super healthy, super delicious! Gazpacho is such a summer staple and this is a great recipe to have. I hope you enjoy!