Cold Gazpacho

Name: Cold Gazpacho
Total time: 75
Yield: 4
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

Recipe by Lena from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

4 servings

•

6 large ripe beefsteak tomatoes, chopped
•

1 large cucumber, chopped
•

1 medium green bell pepper, chopped
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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
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3 tablespoons sherry vinegar
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salt and freshly ground black pepper to taste

Instructions

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.