🟡
Medium
Ingredients
- 1 kg ripe tomatoes, roughly chopped
- 1 red bell pepper, seeded and chopped
- 1 cucumber, peeled and chopped
- 1 clove garlic
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 250 ml vegetable or chicken broth
- Salt and pepper to taste
- 1 slice of bread, cubed for croutons
Instructions
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1Combine tomatoes, red bell pepper, cucumber, and garlic in a large bowl.
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2Add olive oil, red wine vinegar, and broth to the vegetables.
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3Using an immersion blender, blend until smooth (or pulse for a chunkier texture if preferred).
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4Season with salt and pepper to taste.
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5Refrigerate for at least 30 minutes until well chilled.
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6Toast bread cubes in a dry pan until crispy for croutons.
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7Serve gazpacho in chilled bowls topped with croutons and a drizzle of olive oil.