This cool gazpacho is great for summer because it tastes great with ripe tomatoes, crisp cucumber, and sweet bell peppers. The fact that it's gluten-free and vegan makes it a good choice for people with a wide range of dietary needs.
Ingredients: 6 ripe tomatoes, chopped. 1 cucumber, peeled and chopped. 1 red bell pepper, chopped. 1 small red onion, chopped. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 2 cups vegetable broth.
Instructions: In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth. Add olive oil, red wine vinegar, salt, black pepper, and cayenne pepper if using. Blend again until well combined. Transfer mixture to a large bowl. Stir in vegetable broth until desired consistency is reached. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled, garnished with fresh herbs or a drizzle of olive oil, if desired.
Prep Time: 15 minutes
Cook Time: 0 minutes
Mr Harris First Grade
