Ingredients
- 2 pounds ripe Roma tomatoes cored and quartered
- 1 medium cucumber peeled, seeded, and chopped
- 1 medium green bell pepper cored and chopped
- 1/2 small red onion peeled and chopped
- 1 clove garlic peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 slice of white bread crusts removed, soaked in water, and squeezed
Instructions
- Combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, sherry vinegar, salt, pepper, cumin, and bread in a blender or food processor. Blend until smooth.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve the chilled gazpacho in bowls or glasses, drizzled with a bit of olive oil if desired.
