What's better on a hot summer's day than a classic chilled gazpacho? Serve this authentic Spanish gazpacho chilled in bowls or shot glasses for an easy, make-ahead appetizer.
Ingredients
- tomatoes: 2 pound (halved)
- cucumber: 1 piece (sliced)
- green bell pepper: 1 piece (sliced)
- onion: 0.5 piece (sliced)
- ½ tablespoons red wine vinegar: 1 piece
- clove garlic: 1 piece
- salt: (to taste)
- extra-virgin olive oil: 0.25 cup
- water: 0.25 cup (or as needed, cold)
- onion: 0.5 piece (chopped)
- green bell pepper: 1 piece (chopped)
- cucumber: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
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Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
