• 2 pounds ripe tomatoes, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 /2 small red onion, coarsely chopped
  • 3 cloves garlic
  • 1 cucumber, half coarsely chopped and half finely chopped
  • 1/4 cup olive oil 
  • 2 teaspoons red wine vinegar or sherry vinegar
  • kosher salt and black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • French bread for serving (optional)


  1. Using an immersion blender, puree the tomatoes, pepper, onion, garlic, and coarsely chopped cucumber.
  2. Add the oil, vinegar, salt, and pepper (to taste).
  3. Refrigerate at least 1 hour and up to 1 day.
  4. Top the gazpacho with the parsley and finely chopped cucumber. Serve with the bread, if desired.