Gazpacho Recipe 
- 4 ripe tomatoes
- 1 cucumber
- 1 bell pepper (red or green)
- 1 small red onion
- 2 cloves garlic
- 3 cups tomato juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Chop the veggies:
- Dice the tomatoes, cucumber, bell pepper, and onion into small pieces.
Blend:
- In a blender, combine the chopped veggies, garlic, tomato juice, olive oil, and vinegar. Blend until smooth.
Season:
- Add salt and pepper to taste. Adjust the consistency with more tomato juice if needed.
Chill:
- Refrigerate for at least 2 hours to let the flavors meld.
Serve:
- Pour into bowls and garnish with fresh herbs. Enjoy your cool soup!
Enjoy your refreshing gazpacho!
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