Ultimate Chilled Gazpacho

1. 1

   Prepare a bowl of ice water.

2. 2

   Bring a large pot of water to a boil over high heat. Cut crosses into the bottoms of the tomatoes with a sharp knife, and blanch the tomatoes in the boiling water for 1 to 2 minutes until the skins start to loosen. Lift the tomatoes out with a slotted spoon and immediately plunge them into the ice water.

3. 3

   Peel the tomatoes and cut out the seeds over a bowl so no juice is lost; discard the seeds.

4. 4

   If the cucumber is organic, leave the peel on; otherwise, peel it. Remove the cucumber seeds and roughly chop it.

5. 5

   Combine the tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until the gazpacho reaches the desired texture, either coarsely chopped or finely pureed. Slowly add the olive oil and season with salt and pepper. Puree again briefly.

6. 6

   Refrigerate the gazpacho until cold, at least 1 hour. Take it out of the fridge at least 30 minutes before serving.

• Calories 82.87 kcal Low Source
• Protein 0.15 g Low Source
• Carbs 2.97 g Moderate
• Total Fat 7.88 g Moderate
• Saturated Fat 1.12 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 46.86 mg Low Source
• Fiber 0.2 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 11.38 mg Low Source
• Iron 0.06 mg Low Source
• Potassium 25.87 mg Low Source
• Vitamin A 77.88 mcg_rae Low Source
• Vitamin C 12.6 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅