Easy Peasy Gazpacho

Ingredients

• 8 medium or 6 large tomatoes (ripe deep orange red summer tomatoes are best)
• 2 cloves garlic
• 1/2 cup onion
• 1 cup red bell pepper
• 1 cup cucumber (skin peeled)
• 1&1/2 tsp salt
• 1 tbsp grape vinegar
• 1/2 cup extra virgin olive oil

Instructions

1. 1

   --- Steps ---

2. 2

   Chop tomatoes, onion, bell pepper & cucumber into equal pieces.

3. 3

   Transfer into a blender or food processor, add garlic. & blend on high into a smooth liquid (abt 2 mins)

4. 4

   Add salt & vinegar, blend for 30 secs & scrape down the sides (if needed)

5. 5

   Reduce speed of blender to the lowest, drizzle olive oil slowly (if not possible, add in batches) & blend soup until it reaches the desired consistency (the more olive oil you add, the more it'll emulsify & thicken)

6. 6

   Strain soup into a container with a lid, discard chunkier34 pieces left on the strainer (I kept & used it to make a tomato based pasta dish)

7. 7

   Adjust seasoning, cover & chill for at least 6 hours or overnight.

8. 8

   To serve, ladle/pour soup into serving bowls, garnish with finely chopped cucumber & bell pepper plus some freshly ground black pepper & more olive oil (optional)

9. 9

   Serve cold as it is or with crusty bread/croutons on the side.