Serves 4
2 pounds ripe tomatoes, cored and finely chopped
2 persian cucumbers, finely chopped
1 red bell pepper, finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1-2 tablespoons red wine vinegar
2-3 tablespoons extra-virgin olive oil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
In a bowl combine the tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, salt, and pepper. Or if you prefer a smoother gazpacho blend tomatoes, cucumber, bell pepper, onion, garlic, vinegar, salt and pepper in a food processor or blender, and then slowly add in olive oil.
Transfer the gazpacho to a container, cover, and refrigerate for at least 2 hours.
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