- 4 tomatoes medium
- 1 cucumber large
- 1 onion medium
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 3/4 tsp salt
- 2 tbsp fresh basil or parsley
- pepper to taste
Wash your vegetables well
Peel the garlic and onion and roughly chop
Roughly chop the tomatoes, cucumber and herbs
Add all the ingredients into a blender and pulse until smooth
Chill in the fridge before serving, or add a few ice cubes to cool it immediately.
You can use a variety of tomatoes. For example, we used 2 long red plum tomatoes and lots of small orange tomatoes, approximately 400g or 2 cups of chopped tomatoes.
To make the gazpacho two colour like in the photos, simply blend the cucumber separately from the tomatoes and other ingredients. Then swirl it together when serving.