Gazapacho is a wonderful soup for a warm summer's evening. This makes a fairly large batch but just leave it in the fridge until you feel like some more.
6 large, very ripe tomatoes
1 large cucumber or 2 medium, seeded and diced
1 medium red onion, coarsely diced
3 garlic cloves, coarsely diced
4 to 6 tablespoons red wine vinegar, to taste
75ml extra virgin olive oil
1 pinch salt and pepper, to taste
croutons or fresh crusty bread
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Directions Preparation:15min › Ready in:15min
Bring a large saucepan of water to the boil. Cut crosses into the bottom of the tomatoes with a sharp knife and place for 1-2 minutes in the boiling water until the skin begins to come off. Remove with a slotted spoon and place in a bowl of ice water. Do this with all of the tomatoes.
Remove skin from the tomatoes and cut out the seeds over a bowl so that no juice is lost; discard the seeds.
Puree flesh of the tomatoes with cucumber, onion, garlic and red wine vinegar in a food processor or blender; either coarsely or finely to your liking.
Add the olive oil and season with salt and pepper. Puree again briefly.
Chill the gazpacho and remove from the fridge at least 30 minutes before serving. Serve with fresh croutons or bread.