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Spanish Gazpacho

"What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!"

Ingredients :

• 2 pounds tomatoes, chopped
• 1 cucumber, peeled and sliced
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 1 1/2 tablespoons red wine vinegar
• 1 clove garlic
• salt to taste
• 1/4 cup extra-virgin olive oil
• 1/4 cup cold water, or as needed
• Garnish:
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1 cucumber, chopped

Instructions :

Prep : 20M	Cook : 8M	Ready in : 20M

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Notes :

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