There is nothing better than gazpacho on a hot summer day. Make sure you use really ripe, high-quality tomatoes for this recipe--most of the flavor comes from them. Serve with bread.
Ingredients
- ripe beefsteak tomatoes: 6 piece (chopped)
- cucumber: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- medium yellow bell pepper: 1 piece (chopped)
- sweet onion: 1 piece (chopped)
- jalapeño pepper: 1 piece (diced, to taste)
- clove garlic: 1 piece (minced)
- extra-virgin olive oil: 4 Tbsp
- sherry vinegar: 3 Tbsp
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
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Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
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Cover and refrigerate until chilled, at least 1 hour.
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Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.
