Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
Yield:
4 servings
Ingredients
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.
Nutrition Facts (per serving)
| 215 | Calories |
| 14g | Fat |
| 21g | Carbs |
| 4g | Protein |
