Ingredients

• Ripe tomatoes - 6 large
• Cucumber - 1 medium, peeled and chopped
• Red bell pepper - 1, chopped
• Red onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - ¼ cup
• Red wine vinegar - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Cold water - 1 cup
• Bread - 2 slices, crusts removed and cubed
• Fresh basil - for garnish

Instructions

1. 1.

   Core and chop the tomatoes, then add them to a blender.

2. 2.

   Add cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, and pepper to the blender.

3. 3.

   Blend until smooth, adding cold water as needed to reach desired consistency.

4. 4.

   Add the bread cubes and blend again until completely smooth.

5. 5.

   Taste and adjust seasoning if necessary.

6. 6.

   Chill the gazpacho in the refrigerator for at least one hour before serving.

7. 7.

   Serve cold, garnished with fresh basil leaves.

Nutritional Facts