Gazpacho

Ingredients

• 12 lbs ripe tomatoes, cored and roughly chopped
• 21 large cucumber, peeled and chopped
• 31 red bell pepper, seeded and chopped
• 41/4 cup red onion, chopped
• 52 cloves garlic, minced
• 63 tbsp olive oil
• 72 tbsp red wine vinegar
• 81 tsp sea salt
• 91/4 tsp black pepper
• 10Fresh basil or parsley for garnish

Instructions

1. 1

   Roughly chop all fresh vegetables and place them in a blender.

2. 2

   Add olive oil, red wine vinegar, garlic, and your preferred herbs and spices to the blender.

3. 3

   Blend the mixture until smooth and well combined, about 1-2 minutes.

4. 4

   Taste and adjust seasoning as needed, adding salt and pepper to your preference.

5. 5

   Chill the gazpacho in the refrigerator for at least one hour to let the flavors meld.

6. 6

   Serve cold, garnished with additional chopped vegetables or herbs if desired.