Gazpacho

Ingredients

• 2 lb s ripe tomatoes, roughly chopped
• 1 English cucumber, peeled and roughly chopped
• 1 red bell pepper, seeded and chopped
• 1/2 red onion, roughly chopped
• 2 cloves garlic
• 3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar (or red wine vinegar)
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 cup cold water
• diced cucumber, bell pepper, and croutons, for garnish
• a drizzle of olive oil, for serving

Steps

1. 1

   Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, cumin, and cold water in a blender.

2. 2

   Blend until smooth. For a chunkier texture, pulse instead.

3. 3

   Taste and adjust seasoning. Add more vinegar for brightness or salt as needed.

4. 4

   Refrigerate for at least 1 hour to let flavors develop. Gazpacho is best served very cold.

5. 5

   Serve in bowls garnished with diced cucumber, bell pepper, croutons, and a drizzle of olive oil.