oftt

Chunky Summer Gazpacho

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1 pound tomatoes, seeded and chopped
1 English cucumber, peeled, seeded, and chopped
1 medium celery stalk, chopped
1/4 red bell pepper, chopped
1/2 small red onion, chopped
1 garlic clove, chopped
1/2 tablespoon coarse sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
1/8 teaspoon hot paprika
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1 cup water
1/2 cup chopped parsley

In a blender, combine half the tomatoes, half the cucumbers, half the onions, celery, bell pepper, garlic, salt, pepper, and both sweet and hot paprika. Purée until almost smooth.

Pour mixture into a bowl. Stir in vinegar, olive oil, and water. Add parsley and the remaining chopped tomatoes, cucumbers, and onions. Refrigerate for 1 hour before serving.

Yield: 6 to 8 servings.

 

- Recipe courtesy of Gastronomer's Guide 

 

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