Gazpacho without Bell Pepper Recipe

Ingredients:

• 4 medium ripe tomatoes
• 1 small cucumber, peeled and chopped
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cups cold water
• Salt and freshly ground black pepper, to taste

Instructions:

1. Coarsely chop the tomatoes, cucumber, onion and garlic, and place in a blender or food processor
2. Add the olive oil, vinegar, water, salt and pepper, and blend until smooth
3. Transfer the gazpacho to a large bowl and chill in the refrigerator for at least 30 minutes, or until cold
4. Stir the gazpacho before serving and adjust seasoning to taste

Verdict:

This refreshing gazpacho recipe without bell pepper is perfect for hot summer days. It’s easy to make and packed with flavor from the fresh vegetables, olive oil and vinegar. Serve it as a light lunch or as a starter for a dinner party.

Serving Suggestions:

• Top with croutons and chopped fresh herbs, such as parsley or cilantro
• Add a dollop of Greek yogurt or sour cream for creaminess
• Serve with grilled shrimp or chicken for a complete meal