How to Make the Best Gazpacho

1 cup celery, sliced (2 celery stalks, sliced)

1 cup water

2 lb tomatoes (juicy ripe tomatoes: cherry tomatoes, grape tomatoes, yellow tomatoes, heirlooms or romas)

1 red bell pepper (or sub yellow),

8 ounces cucumbers, peeled into strips (4 Turkish, or about 3 ½ cups) use thin-skinned like English, Persian, Turkish, etc.) see notes

⅓ cup red onion

2 garlic cloves

2 to 3 teaspoons red wine vinegar or sherry vinegar

2 tablespoons olive oil

1 teaspoon salt, more to taste

½ teaspoon pepper

½ teaspoon cumin

⅛ to ¼ teaspoon piment d’espelette (or cayenne or sweet paprika),

¼ teaspoon coriander

½ cup fresh herbs, finely chopped ( ¼ cup Italian parsley, ¼ cup basil, mint, cilantro or dill)

optional: 1 tablespoon tomato paste (for sweetness)

optional: 1 to 2 slices soaked bread (see notes)

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer