Refreshing Tomato and Cucumber Gazpacho

Ingredients

• Tomatoes (4 cups, chopped (ripe and juicy))
• Cucumber (1 large, peeled and chopped)
• Red bell pepper (1, seeded and chopped)
• Red onion (1 small, chopped)
• Garlic (2 cloves, minced)
• Extra virgin olive oil (1/4 cup)
• Red wine vinegar (2 tablespoons)
• Fresh basil (1/4 cup, chopped (plus more for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, basil, salt, and pepper.
2. Blend until smooth and well combined. If you prefer a chunkier texture, blend in pulses to achieve your desired consistency.
3. Taste the gazpacho and adjust the seasoning with additional salt, pepper, or vinegar as needed.
4. Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 1 hour to chill and allow the flavors to meld.
5. Before serving, give the gazpacho a good stir. Ladle it into bowls and garnish each serving with fresh basil leaves for an aromatic touch.
6. Enjoy this refreshing dish as a starter or a light meal, paired with crusty bread or a light salad.