Cucumber gazpacho recipe Tomato-Cucumber Gazpacho

Tomato-Cucumber Gazpacho How to prepare

Yield
Makes 8 servings
Cucumber gazpacho recipe Ingredients
• 2 pounds very ripe tomatoes, seeded and roughly chopped
• 1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
• 1 red bell pepper, roughly chopped
• 1/4 cup extra-virgin olive oil
• 1 tablespoon salt
• 1 tablespoon sherry vinegar
• 1/4 cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)

Preparation of Tomato-Cucumber Gazpacho

1. In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion, if desired.
Note: Nutritional analysis is per 1/2-cup serving.
Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes

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