A refreshing chilled soup bursting with ripe tomatoes, cucumber, and bell peppers. Perfect for hot summer days.
# What You'll Need:
→ 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 - 1/2 cup diced cucumber
12 - 1/2 cup diced tomato
13 - 2 tablespoons fresh basil or parsley, chopped
14 - 2 tablespoons olive oil for drizzling
# Directions:
01 - Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender or food processor. Blend until smooth.
02 - Pour in olive oil, red wine vinegar, salt, pepper, and cold water. Blend until well combined and silky in texture.
03 - Taste the gazpacho and adjust salt, pepper, or vinegar as needed for desired flavor balance.
04 - Transfer gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours until thoroughly chilled.
05 - Stir gazpacho before serving. Ladle into bowls and top with diced cucumber, tomato, fresh herbs, and a drizzle of olive oil.
