Gazpacho

Ingredients

• tomato300 g
• cucumber100 g
• green bell pepper50 g
• olive oil1 tbsp
• red wine vinegar1 tbsp
• garlic1 clove
• salt.5 tsp
• water50 ml

Instructions

1. 1

   Step 1

   Chop the tomatoes, cucumber, and bell pepper.

2. 2

   Step 2

   Add vegetables to a blender with garlic, olive oil, vinegar, and salt.

3. 3

   Step 3

   Blend until smooth, adding water if needed to adjust consistency.

4. 4

   Step 4

   Chill in refrigerator for at least 1 hour.

5. 5

   Step 5

   Serve cold, garnished with diced vegetables if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Gazpacho can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.