Basic Tomato Gazpacho

Ingredients

• Onions

  Raw

  ½ medium (2-1/2" dia) or 55g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

• Tomatoes

  Red, ripe, raw, year round average

  4 cup, chopped or sliced or 720g

• Red bell pepper

  Sweet, raw

  1 medium (approx 2-3/4" long, 2-1/2 dia.) or 119g

• Cucumber

  With peel, raw

  1 cucumber (8-1/4") or 301g

• Tomato juice

  Canned, without salt added

  3 cup or 729g

• Red wine vinegar

  2 tbsp or 30g

Directions

1. Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender and blend into a smooth purée. (May need some chopping. If you need to get the mixture moving, add a little of the tomato juice while the blender is running.)
2. Transfer to a large serving bowl, add the tomato juice, measured oil, vinegar, measured salt, and pepper to taste and stir to combine. Taste and season with additional vinegar, salt, and pepper as needed. Cover and refrigerate until chilled. Serve with croutons, if using, and a drizzle of olive oil.

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