– 6 ripe tomatoes, peeled and chopped – 1 cucumber, peeled and diced – 1 red bell pepper, chopped – 1/2 red onion, finely chopped – 2 cloves garlic, minced – 1/4 cup red wine vinegar – 1/4 cup extra-virgin olive oil – Salt and pepper, to taste – Fresh herbs (optional, for garnish)
Begin with ripe tomatoes. Peel and chop them to create the base for your flavorful gazpacho.
Add diced cucumbers for a refreshing crunch and coolness that complements the tomatoes perfectly.
Incorporate chopped red bell peppers for a hint of sweetness and vibrant color.
Mix in finely chopped red onions for added depth and a touch of sharpness.
Stir in minced garlic to enhance the soup with a subtle, aromatic flavor.
Pour in red wine vinegar and extra-virgin olive oil for a tangy and rich dressing.
Season with salt and black pepper to taste, balancing the flavors of your gazpacho.
Blend all ingredients until smooth. Adjust texture by blending more or less, depending on your preference.
Chill the gazpacho for at least two hours. Serve cold, garnished with fresh herbs or extra diced vegetables. Enjoy!