Ingredients
1 pint cherry tomatoes
½ cucumber, peeled and chopped
½ red bell pepper, chopped
½ small sweet onion, chopped
1 clove garlic
¼ cup extra virgin olive oil
1 Tbsp red wine vinegar
½ tsp salt
¼ tsp fresh ground pepper
Directions
Add all of the ingredients into a high powered blender or food processor and blend until smooth.
Transfer to a lidded storage container and chill in the refrigerator until cold, about 4 hours or overnight. This will give the gazpacho time to cool and the flavors will meld resulting in an even more delicious soup. Enjoy!
Picture and recipe adapted from: https://www.darngoodveggies.com/gazpacho/
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