You probably already have the ingredients needed to make this garden fresh soup.
Ingredients
SERVINGS: 2 Quart(s)
- 2 pounds tomatoes (about 4 large), cut into chunks
- 1 English cucumber, seeded and roughly chopped (not peeled)
- ½ sweet onion, roughly chopped
- 2-3 cloves garlic, minced
- 1 tablespoon sherry vinegar (optional)
- 2-3 tablespoons red wine vinegar, to taste
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
In a food processor, purée tomato until almost smooth. Add cucumber, onion, garlic, both vinegars, oil, salt, and pepper and pulse until almost smooth. Add more vinegar, salt, and pepper to taste. Chill soup in refrigerator for at least 30 minutes; the longer it sits the more the flavors will develop. Store gazpacho tightly sealed in coldest part of refrigerator for up to 2 days.
