Smooth Gazpacho

Some people like their gazpacho chunky and full of texture, but this version is made in the style of southern Spain, so smooth you can drink it in a glass if you prefer.

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  • Makes: 4 servings
  • Hands On: 30 mins
  • Total Time: 1 hr 30 mins

Smooth Gazpacho

Directions

  1. Seed the tomatoes. I like to cut off the top slice and then gouge out the seeds over a bowl with my finger. Chop into quarters.
  2. Cut the cucumber and peppers in half lengthwise and scoop out the seeds with a spoon; chop roughly.
  3. Add 2 cups water to a blender and process some of the tomatoes, onion, cucumber, and peppers in batches. Empty the puree into a large bowl, reserving 2 cups of puree to process each new group of vegetables. Whisk in the vinegar, olive oil, and salt to taste. Chill in the refrigerator for at least 1 hour. Spoon into bowls and garnish with herbs, if using.
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