Ingredients
- 4 ripe tomatoes, quartered
- 1/2 large green pepper, seeded, sliced
- 1 small onion, chunked
- 1 cucumber, peeled, sliced
- 1 clove garlic, smashed and peeled
- 1 teaspoon salt
- 3 tablespoons wine vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1/2 cup ice water
Directions
Pulse ingredients in a blender or food processor—don’t reduce everything to mush.
Serves 4. (I generally double or triple the recipe. Can’t have too much gazpacho).