This recipe offers a method to make either a slightly chunky OR smooth Gazpacho. Makes 4 ½ cups Prep time: 15 minutes
Servings9 1/2-cup servings (total yield: 4 1/2 cups)
Calories77kcal
Ingredients
- 1/4 cup Olive Oil
- 2 tablespoons Red wine vinegar or Sherry vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon ground Black Pepper
- 1/2 teaspoon ground Cumin
- ½ small Red Onion peeled
- 2 small Garlic Cloves peeled
- 1 medium Cucumber peeled and seeds removed (or ½ English cucumber, peeled)
- 1 medium Green Bell Pepper rinsed, seeds and stem removed
- 1 ½ pounds ripe Roma tomatoes rinsed, cored with seeds removed
