2 1/4lbsripe tomatoes, peeled, seeded and quartered. all juices reserved
1cuproughly chopped green bell peppers
1medium cucumberpeeled and roughly chopped
1/2medium sweet onion
1garlic clove (minced)
3TBSPextra virgin olive oil
4TSPred wine vinegar
Salt & Pepper to taste
Instructions
Prepare vegetables by peeling and chopping as needed
Working in batches as needed, in food processor or blender puree the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth.
Add olive oil and puree again until smooth.
Add vinegar, season with salt
Stir in cold water until you find your desired consistency (about 1 cup)
Pour the gazpacho into serving bowl and chill in refridgerator for several hours.
Notes
Before serving: whisk the gazpacho. Taste for seasoning and adjust as needed. Ladle and pour into bowls. If desired top with croutons, chopped hard-boiled eggs, finely chopped pepper, onions, and cucumbers.