# What You Need:
→ Vegetables
01 - 4 large ripe tomatoes, cored and roughly chopped
02 - 1 large cucumber, peeled and chopped
03 - 1 red bell pepper, seeded and chopped
04 - 1 small red onion, chopped
05 - 1 clove garlic, minced
→ Liquids and Seasonings
06 - 2 tablespoons extra-virgin olive oil
07 - 2 tablespoons red wine vinegar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 1/2 cups cold water
→ Garnish
11 - Diced cucumber
12 - Diced tomato
13 - Chopped fresh basil or parsley
14 - Olive oil for drizzling
# Directions:
01 - In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth.
02 - Add olive oil, red wine vinegar, salt, pepper, and water. Blend again until well mixed and silky.
03 - Taste the soup and adjust seasoning as needed to achieve desired flavor balance.
04 - Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours until very cold.
05 - Stir before serving. Ladle into bowls and garnish with diced vegetables, fresh herbs, and a drizzle of olive oil if desired.
