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Tomato-Cucumber Gazpacho





Yields
Makes 8 servings



Prep Time
30 mins

This simplified version of Spanish gazpacho is a light, refreshing way to use the very ripest (almost too ripe) tomatoes.

Tomato-Cucumber Gazpacho




Lisa Romerein
 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)
Step 1
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.

Step 2
2

Note: Nutritional analysis is per 1/2-cup serving.

Step 3
3

Tomatoes with wine: Parcel 104's Master Sommelier, Randall Bertao, likes wines with clean, focused flavors and a medium acidity to balance the tomatoes--such as Charles Melton Rosé 2004 (Barossa Valley, Australia; $12) and Merry Edwards Sauvignon Blanc 2005 (Russian River Valley, CA; $27).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories182
% Daily Value *
Total Fat 15g20%

Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1769mg77%
Total Carbohydrate 14g6%

Dietary Fiber 3.4g13%
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.