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Description
A refreshing and creamy no-cook tomato gazpacho, perfect for hot summer days.
Ingredients
- 4 large ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups tomato juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup fresh basil leaves, chopped
Instructions
- Combine tomatoes, cucumber, red bell pepper, red onion, and garlic in a blender.
- Add tomato juice, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper.
- Blend until smooth.
- Chill in the refrigerator for at least 2 hours.
- Stir in chopped basil before serving.
- Serve cold with a drizzle of olive oil.
Notes
- For a smoother texture, strain the gazpacho through a fine mesh sieve.
- Adjust seasoning to taste before serving.
- Garnish with croutons or diced vegetables if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Spanish