Gazpacho
May 18, 2016
43
Ingredients
3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, coarsely chopped
1 jalapeño, seeded and coarsely chopped
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
Directions
In a large bowl, mix together all the ingredients and refrigerate overnight. Once all the ingredients have chilled, place them in a blender and puree until smooth. Serve in chilled bowls and garnish with extra vegetables or croutons.