Tomato and Cucumber Gazpacho

Ingredients

• Salt and pepper - To taste
• Fresh basil - 1/4 cup, chopped
• Red wine vinegar - 2 tablespoons
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red onion - 1/2 small, chopped
• Red bell pepper - 1, seeded and chopped
• Cucumber - 1 large, peeled and seeded
• Tomatoes - 4 large, ripe

Instructions

1. In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, basil, salt, and pepper.
2. Blend until smooth and well combined.
3. Taste and adjust the seasoning if needed.
4. Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to chill.
5. Serve the gazpacho chilled, garnished with fresh basil leaves.
6. Enjoy!