Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs. 10
peeled and seeded
seeds and stem removed
stems included, chopped
salt and black pepper
Blanch the tomatoes in boiling water for 30 seconds and then immerse in ice water.
Remove the skins.
Roughly chop the tomatoes, onion, cucumber, peppers, and garlic and purée them in a food processor until the desired consistency is achieved.
You are not seeking to pulverize the vegetables.
I aim for a mildly coarse texture.
Chop the cilantro separately, (it tastes better chopped by hand), then add it, the lime juice and salt and pepper to the soup.
Chill the soup and serve.
If you can chill it overnight so much the better since the flavors will deepen and improve with time.