Gazpacho

🔥 Prep

• Wash and roughly chop the 6 tomatoes, removing stems.
• Peel and dice the 1 cucumber into small pieces.
• Core and dice the 1 bell pepper.
• Peel and finely chop the 0.5 onion.
• Peel and mince the 2 garlic cloves.
• Measure out 4 tbsp olive oil, 2 tbsp vinegar, and 1 tsp salt.

🔥 Cook

• 1. Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
• 2. Add the measured 4 tbsp olive oil, 2 tbsp vinegar, and 1 tsp salt to the blender.
• 3. Blend the mixture on low speed for 30 seconds, then increase to high speed for 1 minute until smooth.
• 4. Taste and adjust seasoning if needed; add a splash more vinegar or salt if desired.
• 5. Transfer the soup to a large container, cover, and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill.
• 6. Before serving, give the gazpacho a quick stir.

🔥 Serve

• Serve the gazpacho chilled in bowls or glasses.
• Garnish with a drizzle of olive oil, a few diced vegetable pieces (like cucumber or bell pepper), and optionally croutons or chopped herbs.
• Pair with crusty bread or a light salad for a complete meal.