Prep Time::15 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::4
Yield::4 servings
Ingredients
6 large ripe beefsteak tomatoes, chopped
1 large cucumber, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 small jalapeno pepper, seeded and diced, or to taste
1 clove garlic, minced
4 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
salt and freshly ground black pepper to taste
Directions
Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.
Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.
Cover and refrigerate until chilled, at least 1 hour.
Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.
Cook's Note:
If you like, you can remove the skin of the tomatoes for an even smoother gazpacho.