- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This tomato gazpacho recipe is unbelievably delicious! We peel our tomatoes. It’s easy and develops a much better texture (especially if you don’t have a high-powered blender). It’s not 100% necessary, but after making quite a few batches of this soup, we’ve noticed that those made with peeled tomatoes have a much more pleasant texture.
Ingredient:
- 2 ½ pounds (1130g) ripe tomatoes, 6 to 7 medium tomatoes
- 1 red bell pepper
- 6 cloves garlic, smashed and peeled
- Quarter of a large onion, sliced
- 3 tablespoons olive oil, plus more for serving
- 1/2 cup garlic croutons, use garlic croutons recipe, or substitute cubed rustic bread
- 1/4 cup (60ml) water
- 1 teaspoon sherry vinegar or balsamic vinegar
- 1 medium cucumber, peeled and cut into 1-inch pieces
- Salt and fresh ground black pepper
