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Gazpacho with roasted red pepper and

6) Gazpacho with roasted red pepper and cucumber

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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 large tomatoes roughly 2 lbs, cored and cut into quarters
  • 1 large cucumber peeled and roughly chopped
  • Drained homemade or jarred, 2 roasted red peppers.
  • 1 small red onion roughly chopped
  • 2 cloves garlic
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup cold water add more as needed to make thinner
  • Fresh basil or cilantro for garnish

Method
 

  1. Pulse tomatoes, cucumber, roasted peppers, onion, and garlic in a blender or food processor until mostly smooth but slightly chunky.
  2. Add olive oil, vinegar, salt, pepper, and water. Blend 10-20 seconds; taste and adjust salt or vinegar.
  3. For the best taste, let the dish cool for at least 30 minutes before serving. Coat the dish in a stir before adding herbs to garnish.