Ingredients
Scale
- 2 pounds ripe tomatoes, cut into pieces
- 2 cucumbers, peeled and cut into pieces
- ¼ red onion, cut into pieces
- 1 red bell pepper, cut into pieces
- 1 garlic clove, crushed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- Balsamic vinegar, to taste
- Kosher salt, to taste
- Pinch of chili flakes, optional
Instructions
1. Blend the Vegetables
Add the tomatoes, cucumbers, red onion, bell pepper, garlic, olive oil, sherry vinegar, balsamic vinegar, salt, and chili flakes, if using, to a food processor or blender.
Blend until smooth.
2. Adjust the Flavor
Taste and add more salt or vinegar if needed. If you prefer a smoother gazpacho, pour it through a fine-mesh sieve to remove any remaining solids.
3. Chill
Transfer the gazpacho to a covered container and refrigerate for at least 1 hour. Chilling gives the flavors time to come together.
4. Serve
Serve cold, straight from the refrigerator. Add your favorite toppings just before serving.
Notes
- Use ripe tomatoes: Since tomatoes are the main ingredient, choose ones that are ripe, juicy, and full of flavor.
- Adjust to your taste: Add more vinegar for extra tang or more chili flakes for a little heat.
- Strain for a smoother soup: A quick pass through a fine-mesh sieve creates a silkier texture.
- Chill it well: Give the gazpacho at least an hour in the refrigerator so the flavors can meld.
