A refreshing chilled blend of tomatoes, cucumber, and bell pepper perfect for warm days and light eating.
# Components:
→ Vegetables
01 - 4 large ripe tomatoes, cored and roughly chopped
02 - 1 large cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1 small red onion, chopped
05 - 1 clove garlic, minced
→ Liquids and Seasonings
06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 cups cold water
→ Garnishes
11 - Diced cucumber, optional
12 - Diced tomato, optional
13 - Chopped fresh basil or parsley, optional
14 - Olive oil drizzle, optional
# Directions:
01 - In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth consistency is achieved.
02 - Add olive oil, red wine vinegar, salt, pepper, and cold water. Blend again until well incorporated and silky texture forms.
03 - Taste the mixture and adjust salt, pepper, and vinegar according to personal preference.
04 - Pour gazpacho into a large bowl or pitcher, cover, and refrigerate for at least 2 hours until thoroughly chilled.
05 - Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and olive oil drizzle as desired.
