Gazpacho

I recommend making this dish when and only when you can find excellent fresh ripe tomatoes, red throughout.

  • 2-3 pounds fresh ripe tomatoes
  • 1-2 cucumbers
  • 1 small red onion
  • 6 cloves garlic
  • 1 bunch scallions
  • 2 serrano chiles. or to taste
  • 1/4 cup chopped basil
  • 1/4 cup chopped coriander
  • 2 tablespoons sherry vinegar
  • 1/4 - 1/2 cup extra virgin olive oil
  • Salt and black pepper to taste

Core the tomatoes, dunk in boiling water for twenty seconds, and peel. Cut each tomato in half (through the equator) and gently squeeze out the seeds and juice. Chop fine and place in a mixing bowl.

Peel the cucumbers, cut in half longitudinally, scoop out the seeds with a spoon, and chop fine. Mince the onion, garlic, and chiles and mix with the tomatoes and cucumber. Transfer the contents of the bowl to a food processor with steel blade, pulse briefly, and return to the bowl. Mince the basil and coriander and add to the bowl with the remaining ingredients. Mix well and chill.