Delicious Gazpacho

Gazpacho Recipe

Delicious Gazpacho

Serves 4

1 English cucumber (halved, seeded; not peeled)
4 large ripe tomatoes
2 red bell peppers (cored and seeded)
1 medium white or red onion
4 “minced” garlic cloves
24 ounces of tomato juice
¼ cup extra-virgin olive oil
¼ cup white vinegar
½ teaspoon coarse salt or to taste (Fleur De Sel preferred)
½ teaspoon freshly ground black pepper or to taste

Rough chop the cucumber, tomatoes, peppers, and onion into 1-inch pieces. In a food processor (or blender) “coarsely” chop each vegetable one at a time. Once chopped, place all the vegetables in a bowl and stir in the juice, garlic, olive oil, vinegar, salt, and pepper. Stir until fully incorporated before placing the bowl in the refrigerator to chill.

Serve chilled.

Diva Tips:

• The flavors are enhanced when the soup is refrigerated for as long as possible (even overnight).
• Fresh basil is also a wonderful garnish for this dish.

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