Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 4
Christopher Baker

How to Make It

Step 1

In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper. Refrigerate at least ½ hour and up to 1 day.

Step 2

Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.

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