Cucumber Tomato Gazpacho Recipe

Ingredients:

• 2 large ripe tomatoes
• 1 large cucumber, peeled and deseeded
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 3 cups cold water
• Salt and pepper to taste

Directions:

1. Cut the tomatoes and cucumber into chunks and add them to a blender or food processor. Add the chopped red onion, red bell pepper, and minced garlic. Blend everything until everything is pureed.
2. Add the red wine vinegar and olive oil. Blend everything for another 30 seconds.
3. Transfer the puree into a large mixing bowl and stir in the cold water. Add salt and pepper to taste. If you prefer a smoother consistency, strain the soup through a fine mesh sieve.
4. Refrigerate the soup for at least 2 hours before serving.
5. When serving, the gazpacho can be garnished with croutons, chopped cucumber, or fresh herbs

Verdict:

This gazpacho is a refreshing and healthy option for a summer day. The combination of cucumber and tomato gives it a zesty flavor that pairs well with the sweetness of the red bell pepper. The red wine vinegar adds a sour note that complements the vegetables well. The soup is easy to make and is perfect for a light lunch or as an appetizer before dinner.

Serving Suggestions:

• Garnish with croutons, chopped cucumber or fresh herbs before serving
• Serve with warm crusty bread or pita bread for a more filling meal
• Pair it with a light white wine such as Sauvignon Blanc or Pinot Grigio to enhance the flavors of the soup.