Ingredients

The following ingredients have 4 Servings
  • 1/2 English cucumber
  • 1 red pepper
  • 1 green pepper
  • 1 medium red onion
  • 2 lbs of vine tomatoes
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • freshly ground pepper

Instruction

  • Add half of cucumber, half of each pepper and half of onion to a blender (or food processor) and pulse until veggies are finely chopped. Try not to blend to smooth but it’s okay if it foams up a bit.
  • Remove from blender and set aside in a large bowl.
  • Add remainder of cucumber, peppers, and onion and all tomatoes to blender and blend until smooth.
  • Add in water, olive oil, red wine vinegar, sea salt and ground pepper and blend to combine.
  • Add gazpacho to large bowl with chopped veggies and stir until well combined to form a thick, slightly chunky soup. Taste and add additional salt, pepper, vinegar or olive oil until desired flavors are reached.
  • Place in an airtight container in the refrigerator for at least 4 hours to let flavours meld.
  • Will keep for up to 1 week in the refrigerator.