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6) Gazpacho with roasted red pepper and cucumber

Print Recipe
Prep Time 15 minutes
Total Time 15 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. Add the tomatoes, cucumber, roasted peppers, onion, and garlic into a blender or a food processor and pulse until it is smooth and a little chunky.
  2. Combine olive oil, vinegar, salt, pepper, and water. Blend for 10-20 seconds to combine. Taste to see if you'd like to 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.