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My First Gazpacho | No Thanks to Cake

I cannot believe I was 33 years old before I made my first gazpacho! Salsa's sassy sister, this soup is so flavorful and great for summer when all the farmer's markets have the most beautiful produce. Enjoy!

Ingredients
  

  • 2 lbs. ripe tomatoes, coarsely chopped
  • 1 red bell pepper, coarsely chopped and seeded
  • 1 small red onion, coarsely chopped
  • 1 clove garlic
  • 1 English cucumber (half coarsely chopped and half finely chopped)
  • 2 tsp. olive oil
  • 2 tsp. red wine vinegar
  • kosher salt and black pepper, to taste
  • 2 Tbsp. fresh flat-leaf parsley, chopped

Instructions
 

  • 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 pepper. ¬†Refrigerate at least 1/2 hour and up to 1 day.
  • Top the gazpacho with the parsley and finely chopped cucumber.

Notes

Adapted from Real Simple Magazine