Name: Classic Spanish Gazpacho (Tomato Cucumber Soup)
Cuisine: Mexican
Ingredients: 4-5 large organic tomatoes (preferably heirloom or local, in-season varietal, here’s how to pick them); 5 medium-sized Persian cucumbers, skin on; 1/2 green bell pepper; 1/2 red onion; 2 tbsp Sherry vinegar (start with this, taste after it’s blended, and add more if you want it tangier); 3 tbsp extra virgin olive oil; salt and pepper to taste

Classic Spanish Gazpacho (Tomato Cucumber Soup)

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Author: Roni Proter
Cuisine: Mexican

Ingredients

Scale

4–5 large organic tomatoes (preferably heirloom or local, in-season varietal, here’s how to pick them)
5 medium-sized Persian cucumbers, skin on
1/2 green bell pepper
1/2 red onion
2 tbsp Sherry vinegar (start with this, taste after it’s blended, and add more if you want it tangier)
3 tbsp extra virgin olive oil
salt and pepper to taste

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Instructions

Roughly chop all the vegetable ingredients. Place in a very high-powered blender, along with a generous pinch of salt and a little pepper, the sherry vinegar, and puree.
While it’s blending, add the olive oil so it emulsifies.
Taste and adjust seasoning, adding salt and vinegar as needed.
Refrigerate for at least 30 minutes before serving.

Find it online: https://www.dinnerreinvented.com/recipes/gazpacho/