Gazpacho Recipe

  • Servings: 3
  • Print


  • 2 lb. tomatoes, quartered
  • 2 cucumbers, peeled and chopped
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, roughly chopped
  • 2 tbsp red wine or sherry vinegar
  • 1/2 cups water
  • 1/3 cups extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth. 2. Add olive oil and blend to combine.
  2. Taste and season with salt, pepper, and more vinegar if needed.
  3. Cover and refrigerate until chilled.

Garnish with thinly sliced fresh basil.

Recipe source:

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