Tomato/cucumber Gazpacho Recipe
A refreshing chilled soup made with ripe tomatoes, crisp cucumbers, and a blend of flavorful herbs, perfect for a hot day.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the vegetables
Chop the ripe tomatoes, cucumber, red bell pepper, and red onion into small pieces. Mince the garlic.
- 2
Blend the ingredients
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, minced garlic, and fresh basil leaves. Blend until smooth.
- 3
Add remaining ingredients
Pour in the olive oil, red wine vinegar, salt, black pepper, and water. Blend again until well combined and smooth.
- 4
Chill the gazpacho
Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- 5
Serve
Stir the gazpacho well before serving. Taste and adjust seasoning if needed. Serve chilled, garnished with additional basil leaves if desired.
