Printable Recipe
Fresh Tomato and Basil Gazpacho
A chilled Spanish-style soup made with ripe tomatoes, cucumber, pepper, red onion, basil, olive oil and white balsamic vinegar.
Prep time
20 min
Cook time
0 min
Total time
2 hrs 20 min
Yield
8
Ingredients
11
Steps
13
Filed under: lunch, spanish, blended, over 1 hour, tomato, garlic.
Source channel: Top Crumb
Key ingredients
ripe tomatoes, cored and roughly chopped, cucumber, roughly chopped, medium red bell or pointed pepper, approximately 150 g prepared weight, medium red onion, approximately 40 g, garlic clove.
Ingredients
- 2 kg ripe tomatoes, cored and roughly chopped
- 200 g cucumber, roughly chopped
- 1 medium red bell or pointed pepper, approximately 150 g prepared weight
- 1/4 medium red onion, approximately 40 g
- 1 garlic clove
- 8 fresh basil leaves, approximately 4 g
- 70 ml extra-virgin olive oil
- 60 ml white balsamic vinegar
- 1/4 teaspoon red chilli flakes
- 2 teaspoons fine salt, approximately 10 g, or to taste
- 1/2 teaspoon freshly ground black pepper
Method
- Wash the tomatoes, cucumber, pepper and basil thoroughly.
- Core and roughly chop the tomatoes.
- Trim the cucumber and roughly chop it. Peel it first if a smoother soup is preferred.
- Remove the stem, seeds and white membranes from the pepper, then chop it.
- Peel and roughly chop the red onion and garlic.
- Place the tomatoes, cucumber, pepper, onion, garlic and basil in a large blender. Work in batches if necessary.
- Blend until smooth.
- Add the olive oil, white balsamic vinegar, chilli flakes, salt and black pepper.
- Blend again until the olive oil is emulsified and the soup is completely smooth.
- Taste and adjust the salt, pepper or vinegar if necessary.
- For an especially smooth consistency, pass the gazpacho through a fine sieve.
- Transfer to a covered container and refrigerate for at least 2 hours.
- Stir thoroughly and divide among eight bowls or glasses. Serve well chilled.