Description
What’s better on a hot summer’s day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Ingredients
- 2 pounds tomatoes, peeled and halved
- 1 cucumber, peeled and sliced
- 1 green bell pepper, sliced
- ½ onion, sliced
- 1 ½ tablespoons red wine vinegar
- 1 clove garlic
- salt to taste
- ¼ cup extra-virgin olive oil
- ¼ cup cold water, or as needed
- ½ onion, chopped
- 1 green bell pepper, chopped
- 1 cucumber, chopped
Instructions
- Combine tomatoes
- cucumber
- bell pepper
- onion
- vinegar
- garlic
- and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly
- with the processor running
- until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion
- bell pepper
- and cucumber sprinkled over each serving.
Prep Time: 20 mins
Total Time: 20 mins
Servings: 8