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Ingredients
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Vegetables
Liquids
Seasonings
Method
Preparation
- 1
Chop the Vegetables
Wash and chop the tomatoes, cucumber, red and green bell peppers, and red onion into small pieces. Mince the garlic cloves.
- 2
Combine Ingredients
In a large mixing bowl, combine the chopped vegetables, minced garlic, salt, black pepper, and cumin.
Blending
- 3
Blend the Mixture
Transfer the vegetable mixture to a blender. Add olive oil, red wine vinegar, and vegetable broth. Blend until smooth.
- 4
Adjust Consistency
If the gazpacho is too thick, add more vegetable broth until the desired consistency is reached.
Chilling
- 5
Chill the Gazpacho
Cover the blended gazpacho and refrigerate for at least 2 hours before serving to let the flavors meld.
- 6
Serve
Serve chilled, garnished with fresh basil leaves and additional diced vegetables if desired.