Servings 4 servings
Ingredients
- 2 lbs Roma tomatoes, cored and roughly chopped
- 1 medium red pepper, seeded and roughly chopped
- 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
- 1 medium cucumber, roughly chopped
- 1 small red onion, peeled and roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- Chopped hardboiled egg, avocado or bacon, for serving (optional)
Instructions
- Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
- While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
- Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).
Notes
- This gazpacho tastes even better when chilled in the refrigerator for several hours or overnight before serving.
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