Ingredients
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1 small red onion, roughly chopped
- 2 cloves garlic, minced
- 2 cups tomato juice
- 1/4 cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional garnishes: diced cucumber, red bell pepper, croutons, and fresh basil
Instructions
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In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, tomato juice, olive oil, sherry vinegar, and smoked paprika. Blend until smooth.
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Season with salt and pepper to taste.
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Transfer the gazpacho to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
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Before serving, give the gazpacho a stir and adjust the seasoning if needed.
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Serve the chilled gazpacho in bowls and garnish with diced cucumber, red bell pepper, croutons, and fresh basil, if desired.
Dive spoon-first into this invigorating gazpacho and let the cool, tangy flavors transport you to a sun-drenched Spanish courtyard, where siestas are mandatory and summer never ends!
