– 2 lbs ripe tomatoes, chopped – 1 cucumber, peeled and chopped – 1 red bell pepper, chopped – ½ red onion, chopped – 2 garlic cloves – 3 tablespoons olive oil – 2 tablespoons red wine vinegar – Salt and pepper to taste – ½ cup cold water (or as needed) – Optional toppings: diced veggies, croutons, fresh herbs
1
Chop tomatoes, cucumber, bell pepper, onion, and garlic. Use ripe, high-quality produce for the best flavor and texture.
2
Add vegetables to a blender with olive oil, red wine vinegar, salt, pepper, and water. Blend until smooth and silky.
3
Taste and adjust with more salt, vinegar, or olive oil if needed. Chill the gazpacho in the fridge for at least 2 hours.
4
Cold is key! Letting gazpacho rest enhances the flavor. Serve in bowls or glasses straight from the fridge.
5
Top with diced cucumbers, tomatoes, croutons, or chopped herbs for extra flavor and a pop of color.
6
Serve as a starter, light lunch, or refreshing dinner. It’s hydrating, flavorful, and perfect for summer entertaining.