Name: Gazpacho
Ingredients: About 2 pounds ripe tomatoes, cored and roughly cut into chunks; 1 green bell pepper, cored and roughly chopped; 1 medium cucumber, peeled and cut into chunks; 1/2 small red onion; 1 large garlic clove or 2 small; 1/2 cup extra virgin olive oil, plus more to drizzle on top of soup; 2 teaspoons sherry vinegar; salt and pepper, to taste; fresh basil, for serving

CategoryMain Dishes

About 2 pounds ripe tomatoes, cored and roughly cut into chunks

1 green bell pepper, cored and roughly chopped

1 medium cucumber, peeled and cut into chunks

1/2 small red onion

1 large garlic clove or 2 small

1/2 cup extra virgin olive oil, plus more to drizzle on top of soup

2 teaspoons sherry vinegar

salt and pepper, to taste

fresh basil, for serving

Combine tomatoes, pepper, cucumber, onion, and garlic in a blender. Blend on high speed for at least 2 minutes, pausing to scrape down the sides, blend until very smooth.

Season with salt and pepper. With the blender running add the sherry vinegar and slowly drizzle in 1/2 cup of extra virgin olive oil. Taste and add more salt and/or pepper, if needed.

Cover and chill in the refrigerator for at least 2 hours or overnight.

Serve in bowls or glass cups with a drizzle of olive oil, fresh basil, and a sprinkle of salt and pepper. Enjoy!

Ingredients