Gazpacho with Fresh Tomatoes and Peppers
Ingredients
- 6 ripe tomatoes, cored and chopped
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 1 medium cucumber, peeled u0026 chopped
- 1 small red onion, chopped
- 2 cloves garlic
- 3 tbsp sherry vinegar (or red wine vinegar)
- 1⁄4 cup extra virgin olive oil
- 1 slice white bread, crust removed and soaked (optional for creamier texture)
- 1 tsp sea salt (plus more to taste)
- 1⁄4 tsp black pepper
- 1–2 tbsp cold water (only if needed to thin)
- Optional garnishes
- Diced tomatoes, cucumber u0026 bell peppers
- Olive oil drizzle
- Fresh basil or parsley
- Croutons
- Smoked paprika sprinkle
Instructions
- Prep the Vegetables : Wash, peel (if needed), and roughly chop tomatoes, peppers, cucumber, and onion.
- Soften the Bread (Optional) : Soak bread in water 1–2 minutes; squeeze out excess liquid.
- Blend : In a blender, add tomatoes, peppers, cucumber, onion, garlic u0026 bread.
- Pour in vinegar, olive oil, salt, and black pepper.
- Achieve Desired Consistency : Blend until desired smoothness—add cold water if needed.
- Taste u0026 Balance : Adjust salt or vinegar to brighten flavor.
- Chill Thoroughly : Refrigerate 1–2 hours so flavors meld and soup becomes very cold.
- Serve Beautifully : Pour into bowls or glasses, garnish with diced veggies u0026 a drizzle of olive oil.