Tomato Water Gazpacho Recipe

Cooking Directions

• STEP 1.Start by preparing the tomato water. Cut the tomatoes into quarters and place them in a blender. Blend until smooth.
• STEP 2.Strain the tomato puree through a fine-mesh sieve or cheesecloth to extract the tomato water. Discard the solids.
• STEP 3.In a large bowl, combine the tomato water, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, and pepper. Stir well to combine.
• STEP 4.Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
• STEP 5.Before serving, taste and adjust the seasoning if needed. Serve the gazpacho chilled, garnished with fresh herbs and a drizzle of olive oil.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• For the best flavor, use ripe and juicy tomatoes.
• If you prefer a smoother texture, you can blend the cucumber, bell pepper, and onion along with the tomato water.
• Garnish the gazpacho with fresh herbs like basil, cilantro, or parsley for added freshness.
• Serve the gazpacho with crusty bread or croutons for a more substantial meal.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serve the gazpacho chilled, garnished with fresh herbs and a drizzle of olive oil.
• For a more substantial meal, serve the gazpacho with crusty bread or croutons.