Italian Gazpacho

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
  • Pulse a time or two, or until the vegetables are coarsely chopped.
  • Add in the tomato juice, vinegar, salt, and red pepper flakes.
  • Process until the vegetables are finely chopped.
  • Be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
  • Transfer mixture to a large bowl and cover tightly.
  • Place in the refrigerator for at least 4 hours or overnight is better.
  • Add more seasoning, if needed, right before serving.
  • Ladle cold soup into chilled individual bowls.
  • Sprinkle with chopped fresh basil.
  • It is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.
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