Tomato And Cucumber Gazpacho Recipe

5 from 1 vote

Looking for a chilled soup for a warm evening? Try your hand at making a homemade gazpacho, a tomato dish with zest.

Course Soup

Cuisine Spanish

Keyword cucumber, gazpacho, tomato

Prep Time 20

Cook Time 5

Total Time 25

Servings people

Calories 103kcal

Cost 5

Bring a large pot of water to a boil over high heat.
Carve tomatoes with a shallow x at the bottom of the tomatoes and place in a big bowl.
1 ½ lbs. ripened tomatoes
Pour boiling water over tomatoes and let sit 2 to 3 minutes.
Remove tomatoes from the water, reserving about 4 cups of water.
Gently remove the skin off the tomatoes from the bottom x and chop the tomatoes into pieces.
Pour the tomato juice, reserved water, lime juice, and balsamic vinegar into a saucepan.
2 tbsp. balsamic vinegar, Juice of 1 lime, 4 cups tomato juice
Add in the basil, parsley, cilantro, and garlic; season with salt and pepper to taste.
¼ cup fresh basil, ¼ cup fresh parsley, 2 tbsp. fresh cilantro, 4 garlic cloves, Sea salt and freshly ground black pepper, ½ cup chopped red onion
Add in the diced tomatoes and cucumber, stirring well.
1 cucumber
Refrigerate until ready to serve.