Best Gazpacho

Ingredients

• 6 large ripe tomatoes
• 1 large cucumber
• 1 medium red onion , coarsely chopped
• 3 cloves garlic , coarsely chopped
• 4 tablespoons red wine vinegar , or more to tate
• 5 tablespoons extra-virgin olive oil , or more to taste
• salt and ground black pepper to taste

Instructions

1. 1

   Prepare a bowl with ice water.

2. 2

   Bring a large pot of water to a boil over high heat. Cut crosses into the bottom of the tomatoes with a sharp knife, and blanch tomatoes in the boiling water for 1 to 2 minutes until the skin begins to come off. Remove tomatoes with a slotted spoon and immediately immerse in the ice water.

3. 3

   Remove skin from the tomatoes and cut out the seeds over a bowl (so that no juice is lost); discard the seeds.

4. 4

   If the cucumber is organic, leave the peel on; otherwise peel it. Remove seeds of cucumber and roughly chop.

5. 5

   Combine tomatoes, cucumber, onion, garlic, and red wine vinegar in a food processor or blender; blend until gazpacho has desired consistency, either coarsely chopped or finely pureed. Slowly add olive oil and season with salt and pepper. Puree again briefly.

6. 6

   Refrigerate gazpacho until cold, at least 1 hour. Remove from the fridge at least 30 minutes before serving.