What to do when you have an abundance of bell peppers, cucumbers, and tomatoes? Make gazpacho of course! While we love our classic tomato gazpacho recipe, adding bell peppers is a fun addition, which give it a more unique flavor and a bit more texture (and all of that vitamin A + C!).
No cooking required, this is a simple, clean recipe that's perfect to whip up on a hot summer night. Serve alongside a big salad, fish, or as an appetizer at a dinner party, it's refreshing and always a crowd favorite.
Yields about 4 cups
20 oz. bell peppers (yellow or orange), roughly chopped, reserving 1/4 c. finely chopped for garnish
20 oz. yellow tomatoes, roughly chopped
20 oz cucumbers, roughly chopped, reserving 1/4 c. finely chopped for garnish
3 cloves garlic, chopped
2 Tbs. sherry vinegar
1/2 tsp. sea salt
1 Tbs. lemon juice
Finely chopped cilantro, for garnish
Setting aside the reserved peppers, tomatoes, and cucumbers, add the roughly chopped veggies to a blender, along with the garlic, vinegar, salt, and lemon juice. Blend until smooth. Add more salt to taste, if desired. Chill for 1 hour. Garnish with the reserved veggies and a dash of cilantro, before serving. Enjoy!