Italian Gazpacho

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ripe tomatoes, seeded,and cut into 2 inch pieces (3 large)
• 1 large cucumber, peeled,halved lenthwise,seeded,and sliced into 1/2 inch slices
• 1 red bell pepper, cut into 1 inch pieces
• 1 small red onion, coarsely chopped
• 2 cloves garlic, minced
• 1 1/2 cups tomato juice
• 1/3 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/3 cup chopped fresh basil, for garnish

Recipe

• 1 in a food processor, combine the tomatoes, cucmber, bell pepper, onion, and garlic.
• 2 pulse a time or two, or until the vegetables are coarsely chopped.
• 3 add in the tomato juice, vinegar, salt, and red pepper flakes.
• 4 process until the vegetables are finely chopped.
• 5 be careful not to over process; the gazpacho should not be smooth; may need to process the gazpacho in batches.
• 6 transfer mixture to a large bowl and cover tightly.
• 7 place in the refrigerator for at least 4 hours or overnight is better.
• 8 add more seasoning, if needed, right before serving.
• 9 ladle cold soup into chilled individual bowls.
• 10 sprinkle with chopped fresh basil.
• 11 it is recommended to serve with a cruet of extra virgin olive oil so you can drizzle your soup with oil, to taste.