Gazpacho

Ingredients

• 2 lbs Ripe tomatoes
• 1 Cucumber
• 1 Red bell pepper
• 1/2 Green bell pepper
• 1/4 Red onion
• 2 Garlic cloves
• 2 tablespoons Sherry vinegar
• 1/4 cup Extra virgin olive oil
• 1/2 cup Tomato juice
• 1/4 cup Water
• 1 teaspoon Sea salt
• 1/2 teaspoon Black pepper
• 5-6 Fresh basil leaves (for garnish)
• as needed Ice cubes

Instructions

1. 1

   Roughly chop the tomatoes, cucumber, red bell pepper, green bell pepper, and red onion.

2. 2

   Place all chopped vegetables, garlic, sherry vinegar, olive oil, tomato juice, water, salt, and pepper into a blender or food processor.

3. 3

   Blend until completely smooth and creamy. You may need to do this in batches.

4. 4

   Taste and adjust seasonings as needed. Add more salt, pepper, or sherry vinegar to your liking.

5. 5

   Pour the gazpacho into a container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

6. 6

   Before serving, add a few ice cubes to the blender and pulse briefly for an extra chilled soup.

7. 7

   Serve cold, garnished with fresh basil leaves and a drizzle of olive oil (optional).

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.