About this recipe:What's better on a hot summer's day than a classic chilled gazpacho? Serve this gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy make-ahead summer canape!
1kg tomatoes, peeled and halved
1 clove garlic
1/2 onion, sliced
1 green pepper, sliced
1 cucumber, peeled and sliced
salt to taste
50ml extra virgin olive oil
25ml red wine vinegar
cold water, as needed
1/2 onion, chopped
1 green pepper, chopped
1 cucumber, chopped
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Method Prep:20min › Ready in:20min
Place the tomatoes, garlic, onion, green pepper, cucumber, salt, olive oil and vinegar in a blender or food processor. Puree until smooth, adding small amounts of cold water as needed to achieve desired consistency.
Serve the gazpacho chilled with the chopped onion, green pepper and cucumber sprinkled over each serving.