This classic gazpacho is the perfect entrée for a hot summer day, but can also be enjoyed all year long as a flavorful appetizer or side. Add a bit of crunch by serving with diced tomatoes, cucumbers, and red peppers, or with a delicious crostini on the side.
- 6 ripe tomatoes, chopped
- ½ large cucumber, peeled, seeded, and chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, smashed
- 1 cup water
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- Salt, to taste
Combine the tomatoes, cucumber, bell pepper, garlic, water, oil, and vinegar in a blender and blend until desired consistency. Season with salt and refrigerate until chilled.