Gazpacho from Jamie Deen

READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
  • toss together with a big pinch of salt and pepper.
  • Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
  • Then drizzle in the olive oil and vinegar with the blender running.
  • Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
  • Ladle soup into bowls and drizzle with olive oil to serve.
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