Gazpacho Recipe

Ingredients:

6 ripe tomatoes, chopped

1 cucumber, peeled and chopped

1 green bell pepper, chopped

1 small red onion, chopped

2 cloves garlic, minced

3 cups tomato juice

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

Optional: 1 slice of stale bread, soaked in water and squeezed dry (for a thicker texture)

Instructions:

1. Prepare the vegetables:

   In a large bowl, combine the chopped tomatoes, cucumber, green bell pepper, red onion, and minced garlic.

2. Blend the ingredients:

   In a blender or food processor, blend the vegetable mixture until smooth. You may need to do this in batches depending on the size of your blender.

3. Add the liquids:

   Pour the blended vegetables into a large bowl. Stir in the tomato juice, extra virgin olive oil, and red wine vinegar. If using, add the soaked bread to the mixture and blend again until smooth.

4. Season:

   Season the gazpacho with salt and pepper to taste. Adjust the seasoning as needed.

5. Chill:

   Cover the bowl and refrigerate the gazpacho for at least 2 hours, or until well chilled. This allows the flavors to meld together.

6. Serve:

   Serve the gazpacho cold, garnished with additional chopped vegetables, croutons, or a drizzle of olive oil if desired.