Updated: Oct 8, 2020
This classic chilled soup can certainly serve as a summer meal. This version doesn't fully puree all of the vegetables, and contains loads of English cucumbers. For perfection, use Cherokee Purple tomatoes. And top with Cotija cheese.
Prep Time: 20 minutes Yield: 6
2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 large orange or yellow bell pepper, seeded and cut into chunks
1 English cucumber, peeled, seeded, and diced into 1/2 inch pieces
1 large white onion, peeled and roughly cut into chunks
2 cloves of garlic
1 tsp sugar
1 tbsp red wine vinegar
red pepper flakes
black and white pepper, to taste
salt to taste
1/4 cup chopped fresh cilantro
Place all ingredients except 1/2 of the diced cucumbers in mixing bowl of a food processor. Pulse process to desired thickness. Check for taste and add salt and pepper. Add in remaining cucumbers and 1/4 cup fresh cilantro. Gazpacho best served when flavors allowed to meld overnight in the refrigerator.