Ingredients
2 lbs vine ripe tomatoes
2 cloves of garlic
6 inch cucumber peeled and chopped
1 green bell pepper chopped
1/2 cup chopped white onion
1/4 cup red wine vinegar
3/4 cup olive oil
1/2 tsp sea salt + more to taste
1/2 tsp cumin
1/2 tsp cayenne pepper* (optional)
Chunk of french bread** about 3-4 inches, cut into pieces
Directions
1
Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the vegetables and bread to the blender.
2
Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. Add cumin, salt, and cayenne pepper (if using).
3
Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above.
4
Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time.
Notes
The soup will keep for about 5 days in the fridge, but is best within the first 48 hours.
*I do like to add in cayenne pepper for a bit of heat. Definitely optional, and not typically used in traditional gazpacho. But it’s a nice touch!
**The bread is a traditional ingredient in Spanish Gazpacho, but can be omitted for a Gluten-Free or Paleo version.