Ingredients:

  • 6 ripe tomatoes, cored and chopped
  • 1 cucumber, peeled, seeded, and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, chopped
  • 3 cloves of garlic, minced
  • 3 cups tomato juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • Optional garnish: chopped fresh basil or cilantro, croutons

Instructions:

  1. Chop tomatoes, cucumber, bell pepper, and red onion. Mince garlic.
  2. In a blender, combine chopped tomatoes, cucumber, bell pepper, onion, garlic, and tomato juice. Blend until smooth.
  3. Slowly add olive oil and red wine vinegar while blending. Season with salt and pepper.
  4. Transfer to a bowl, cover, and refrigerate for at least 30 minutes.
  5. Stir the chilled gazpacho, taste and adjust seasoning if needed. Garnish with fresh herbs or croutons, if desired.