Gazpacho

Serves 4

2 pounds ripe tomatoes, cored and finely chopped 

2 persian cucumbers, finely chopped

1 red bell pepper, finely chopped

1/2 small red onion, finely chopped

2 cloves garlic, minced

1-2 tablespoons red wine vinegar

2-3 tablespoons extra-virgin olive oil

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

• In a bowl combine the tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, salt, and pepper. Or if you prefer a smoother gazpacho blend tomatoes, cucumber, bell pepper, onion, garlic, vinegar, salt and pepper in a food processor or blender, and then slowly add in olive oil.

• Transfer the gazpacho to a container, cover, and refrigerate for at least 2 hours.