Classic Gazpacho
Ingredients:
6 ripe tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
3 cups tomato juice
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cumin (optional)
Fresh basil and parsley, for garnish
Toppings:
Diced cucumbers
Diced tomatoes
Diced bell peppers (various colors)
Sliced green onions
Chopped fresh herbs (basil, parsley)
Jalapeño slices
Avocado chunks
Instructions:
Prepare the Vegetables:
Roughly chop the tomatoes, cucumber, red bell pepper, green bell pepper, and red onion.
Mince the garlic.
Blend the Ingredients:
In a large blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and minced garlic.
Add the tomato juice, olive oil, red wine vinegar, salt, black pepper, and cumin (if using).
Blend Until Smooth:
Blend the mixture until smooth. If you prefer a chunkier texture, pulse the blender until you reach your desired consistency.
Chill the Gazpacho:
Transfer the gazpacho to a large bowl or pitcher.
Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Prepare the Toppings:
While the gazpacho is chilling, prepare the toppings by dicing the cucumbers, tomatoes, and bell peppers.
Slice the green onions and jalapeños.
Chop the fresh herbs and cut the avocado into chunks.
Serve:
Pour the chilled gazpacho into bowls.
Garnish with your choice of diced cucumbers, tomatoes, bell peppers, sliced green onions, jalapeño slices, avocado chunks, and chopped fresh herbs.
Drizzle with a little extra olive oil if desired.
Enjoy:
Serve immediately, or keep chilled until ready to serve.
