Ingredients:

  • 2 pounds (900g) ripe tomatoes, coarsely chopped
  • 1 cucumber, peeled, seeded, and coarsely chopped
  • 1 green bell pepper, seeded and coarsely chopped
  • 1 red bell pepper, seeded and coarsely chopped
  • 1 small red onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 cups (480ml) tomato juice
  • 1 teaspoon (5g) sea salt, or to taste
  • 1/2 teaspoon (2.5g) freshly ground black pepper, or to taste
  • Hot sauce, to taste (optional, like a few dashes of Tabasco)
  • Diced cucumber (optional garnish)
  • Diced bell pepper (optional garnish)
  • Croutons (optional garnish)
  • Chopped fresh herbs (parsley, basil, chives) (optional garnish)

Instructions:

  1. Chop all the vegetables and garlic as directed in the ingredient list.
  2. In a large bowl, combine the chopped tomatoes, cucumber, bell peppers, red onion, and garlic.
  3. Working in batches, transfer the vegetable mixture to a blender or food processor. Add a portion of the tomato juice, red wine vinegar, and olive oil to each batch. Blend until smooth.
  4. Pour the blended soup into a large pitcher or container. Stir in the remaining tomato juice until you reach the desired consistency.
  5. Season the soup with salt, pepper, and hot sauce (if using). Taste and adjust seasonings as needed.
  6. Cover the soup and refrigerate for at least 1-2 hours to allow the flavors to meld.
  7. Ladle the chilled gazpacho into bowls. Garnish as desired with diced vegetables, croutons, or fresh herbs.