Ingredients:

  • 4 medium ripe tomatoes, cored and roughly chopped
  • 1 medium cucumber, chopped (unpeeled for extra texture)
  • 1 bell pepper, cored and chopped
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil (extra virgin)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt (to taste)
  • Freshly ground black pepper (to taste)
  • Optional garnish: Chopped fresh basil or parsley

Instructions:

  1. Chop tomatoes, cucumber, bell pepper, red onion, and garlic; place them in a large mixing bowl.
  2. In batches if necessary, transfer the vegetable mixture to a blender or food processor. Add olive oil, red wine vinegar, salt, and pepper, then blend until smooth.
  3. Taste and adjust the seasoning with additional salt and pepper if necessary.
  4. Transfer the gazpacho to a pitcher or bowl, cover, and refrigerate for at least 30 minutes to let flavors meld.
  5. Ladle the chilled gazpacho into serving bowls and garnish with fresh herbs if desired.