• 2 pounds tomatoes, peeled and halved
  • 1cucumber, peeled and sliced
  • 1green bell pepper, sliced
  • ½onion, sliced
  • 1 ½ tablespoons red wine vinegar
  • 1 clove garlic
  • salt to taste
  • ¼ cup extra-virgin olive oil
  • ¼ cup cold water, or as needed
  • ½onion, chopped
  • 1green bell pepper, chopped
  • 1cucumber, chopped
  • Directions

  • Step 1

    Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.


  • Step 2

    Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

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