GAZPACHO
Ingredients:
- 6 ripe tomatoes, coarsely chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves of garlic, minced
- 3 cups tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon cumin (optional, for extra flavor)
- Croutons, diced cucumber, and fresh herbs (for garnish, optional)
Instructions:
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In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture is smooth.
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Add the tomato juice, red wine vinegar, and extra-virgin olive oil to the blended mixture. Blend again until everything is well combined.
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Season the gazpacho with salt, pepper, sugar, and cumin (if using). Adjust the seasonings to your taste.
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If the gazpacho is too thick, you can add more tomato juice to reach your desired consistency.
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Refrigerate the gazpacho for at least 2 hours to allow the flavors to meld and to serve it chilled.
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Before serving, give the gazpacho a good stir. You can garnish it with diced cucumber, croutons, and fresh herbs if desired.
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Serve the refreshing gazpacho in chilled bowls or glasses.
Enjoy this cool and tangy Spanish classic as a refreshing appetizer or light meal, especially on a hot day!