Author Notes
This is my basic, go-to gazpacho that I like to keep in the refrigerator all year round for snacks and quick lunches. The recipe is adapted from an Epicurious recipe. It is a really salad in a bowl with virtually no added fat, carbs, or the like. I sometimes substitute lime for the orange with good results. If you like a sweeter gazpacho, you can use watermelon or another sweet fruit instead of the citrus. —Tarragon
Ingredients
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3
large, ripe tomatoes (about 2 lbs)
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1
large cucumber, peeled and seeded
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1
onion
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1
red bell pepper
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2 teaspoons
salt
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4-5 tablespoons
sherry vinegar
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1-2 tablespoons
extra virgin olive oil
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1 pinch
Tabasco
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1
navel orange (use 2 oranges if they are small)
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2
garlic cloves
Directions
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Core and coarsely chop the tomatoes and add to the bowl of a strong blender.
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Coarsely chop the cucumber, onion, bell pepper and garlic and add to the blender. If the blender bowl is full, process the mixture for a few seconds until there is more room.
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With a knife, peel the orange and remove the sections (do not include any membrane). Add to the blender.
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Add 4 Tablespoons of vinegar, 1 Tablespoon of oil, and 1 teaspoon of salt, and the Tabasco to the blender and blend until the mixture is homogenous but still has some texture. Taste, and add more salt, vinegar and/or oil, to your taste.
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Refrigerate the gazpacho for a few hours before serving. I find that it keeps, refrigerated, for at least 6 days.
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I enjoy this unembellished but it is also nice garnished with slivers of basil, tarragon, or sprigs of dill.
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