Best Gazpacho Recipe - How to make Gazpacho

Chop ripe tomatoes and place them in a bowl.

Chop 1 small cucumber and add it to the bowl with the tomatoes.

Chop a red bell pepper and add it to the bowl.

Season the mixture with salt and pepper and let it sit for a minute.

Chop some shallots and add them to a bowl with 2 tablespoons of cherry vinegar, stirring to coat the shallots and letting them sit.

Prepare the blender and add the tomato, cucumber, and pepper mixture along with the shallot mixture and 1 cup of tomato juice.

Pulse the blender a couple of times to mix the ingredients.

While blending, add 1/2 cup of extra virgin olive oil and blend until liquefied.

Add salt and pepper to taste and blend for a few more seconds to incorporate.

Pour the gazpacho into a bowl and cover it, chilling it for 1 to 1.5 hours.

Prepare the garnish by chopping multicolored grape tomatoes and adding them to a bowl.

Finely chop 1 small shallot and add it to the bowl with the grape tomatoes.

Chop 1 small jalapeno and add it to the mixture.

Add 2 tablespoons of chopped fresh cilantro and 2 tablespoons of sherry vinegar to the bowl.

Add 2 tablespoons of extra virgin olive oil, salt, and pepper to the garnish mixture and stir.

Let the garnish sit at room temperature for about 30 to 45 minutes.

Serve the gazpacho in a glass, topping it with the prepared garnish of tomatoes and herbs.

Equipment Needed

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