Cucumber-Tomato Gazpacho
Prep: 30 Minutes |
Servings: 8 Servings
Ingredients
- 2 pounds very ripe tomatoes, seeded and roughly chopped
- 1 seedless cucumber, peeled and roughly chopped
- 1 red bell pepper, roughly chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon of salt
- 1 tablespoon sherry vinegar
- 1/4 cup diced red onion, rinsed in cold water and patted dry with paper towels
Instructions
- In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (Blend in batches as not to overcrowd blender). Season with additional salt and pepper to taste. Garnish with red onion, if desired.