Easy Gazpacho with Cherry Tomato Salsa
- Total Time: 20 minutes plus chill
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
Gazpacho:
- 2 1/2 pounds large tomatoes, cored, seeded, and roughly chopped
- 1 large cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, stemmed, seeded, and roughly chopped
- 1 small onion, roughly chopped
- 1 teaspoon salt, plus more to taste
- 2 tablespoons sherry vinegar, plus more to taste
- 1 cup tomato or vegetable juice (such as V8)
- ½ cup extra-virgin olive oil
Salsa Fresca:
- 2 cups multicolored cherry tomatoes, halved
- 3 tablespoons finely diced red onion
- 1 jalapeno, deseeded and minced
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons lime juice
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the gazpacho:
Add tomatoes, cucumber, bell pepper, onion, salt, vinegar, and tomato juice to a blender. Pulse until broken down and blend until smooth. With blender running, drizzle in the olive oil. Taste and adjust flavors, adding more salt or vinegar as desired. Chill, covered, for at least 2 hours and up to 3 to 4 days.
Make the salsa fresca:
Stir together cherry tomatoes, red onion, jalapeño, cilantro, lime juice, oil, salt, and pepper in a medium bowl until well combined. Let salsa fresca stand, uncovered, at room temperature up to 1 hour.
When ready to serve, stir the gazpacho together and adjust seasonings with additional salt and/or vinegar to taste. Place in bowls and top with salsa fresca and fresh herbs if using.
To make ahead or store, refrigerate both items, the gazpacho and the salsa in separate containers, tightly covered.