Ingredients

The following ingredients have 6 Servings
  • 2 pounds ripe tomatoes, chopped
  • 2 large cucumbers, peeled, seeded and chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 cup pepperoncini peppers with brine, peppers stemmed
  • Finely chopped fresh flat-leaf parsley for garnish

Instruction

  • In a large bowl, stir together tomatoes, cucumbers, pepperoncini peppers and brine and 3 tablespoons of the oil.
  • Working in batches, blend mixture in a blender or food processor until a chunky purée forms.
  • Transfer gazpacho to an airtight container and refrigerate until cold, at least 1 hour or up to 2 days.
  • Stir gazpacho and ladle into bowls.
  • Garnish with parsley and drizzle with remaining 1 tablespoon oil.