One great part of the recipe, is that you just roughly chop your veggies…
Fresh Tomato Gazpacho
- In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar and 1 1/2 tsp salt and 1/2 tsp black better. Refrigerate at least 1/2 hour and up to 1 day.
- Top the gazpacho with the parsley and finely chopped cucumber.