Easy Gazpacho

Author: Sarah Bates | The Chef Next Door

Serves 6


6 Campari tomatoes, quartered 

1 large cucumber, peeled and roughly chopped 

1 red bell pepper, chopped 

1/2 red onion, roughly chopped

3 cups tomato juice

3 Tablespoons red wine vinegar

1 garlic clove, peeled and quartered 

2 sprigs fresh cilantro

Juice of 1/2 a lemon

Salt and pepper

Add everything to the blender and purée until smooth. Adjust the seasoning to taste with salt and pepper.

Cover and chill completely, at least 2 hours but the longer the better. Serve in bowls and top with additional finely chopped vegetables and cilantro, if desired.

Bon Appétit!