1 English cucumber, half coarsely chopped and half finely chopped
1/4 cup olive oil, plus more for serving
2 teaspoons red wine vinegar or sherry vinegar
kosher salt and black pepper
2 tablespoons chopped fresh flat-leaf parsley
country bread, for serving
Sat fat 2g
How to Make It
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.
Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.
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