Ingredients:

  • 4 large ripe tomatoes (approximately 1.5 lbs / 680 g)
  • 1 cucumber, peeled and chopped (about 8 oz / 227 g)
  • 1 red bell pepper, seeded and chopped (about 6 oz / 170 g)
  • 1 small red onion, chopped (about 4 oz / 113 g)
  • 2 cloves garlic, minced
  • 3 cups (720 mL) tomato juice
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 tablespoons (30 mL) red wine vinegar
  • Salt and pepper to taste
  • Chopped fresh herbs (basil or parsley)
  • Diced vegetables (cucumber, bell pepper)

Instructions:

  1. Prepare vegetables: Roughly chop tomatoes, cucumber, bell pepper, onion, and garlic.
  2. In a blender or food processor, combine chopped vegetables with tomato juice. Blend until smooth.
  3. Drizzle in olive oil and vinegar. Season with salt and pepper; blend briefly.
  4. Pour gazpacho into a large bowl. Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.
  5. Stir the gazpacho, check seasoning, and ladle into bowls. Garnish with fresh herbs and diced vegetables.