A refreshing summer treat when served in a chilled glass mug or bowl.
Serves: 6Hands-on: 30 minutesTotal: 5 hoursDifficulty: Easy
- 1½ lbs. red bell peppers
- 1 lb. ripe tomatoes
- 1 lb. cucumbers
- 2 medium cloves garlic, peeled
- 1 cup chopped sweet onion
- ¼ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- 2 Tbsp. good-quality tomato paste
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Chopped fresh basil leaves, for garnish
- Roast the peppers over an open flame or under the broiler, turning often, until the skins are completely charred. Transfer the peppers to a bowl and cover with plastic wrap. Allow them to sit for about 15 minutes or until they are cool enough to handle. Rub off all of the charred skin carefully. Save any juices that may have accumulated in the bowl. (You can rinse the peppers under running water if desired, but you will lose some of the oils, which enhance the flavor.) Cut around the stem and pull it out. Scoop out the seeds with a spoon and add the peppers to the work bowl of a food processor.
- Cut out and discard the stems of the tomatoes. Place the tomatoes in a pot of boiling water for only 30 seconds. Use a slotted spoon to remove the tomatoes from the boiling water and plunge them in a bowl of ice water. (This will stop the cooking process.) Skin and seed the tomatoes. Cut them into quarters and add to the work bowl. Discard the skin and seeds but save any residual juice.
- Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds (a teaspoon is a good tool for this task). Cut the cucumbers into chunks and add them to the food processor work bowl. Add the garlic, onion, olive oil, vinegar, and tomato paste to the food processor. Add the reserved tomato and pepper juices. Process for at least 2 minutes or until smooth. Season with salt and pepper.
- Place the gazpacho in a bowl, covered, and refrigerate for 2 to 4 hours. Serve in cold bowls and garnish with chopped fresh basil leaves.