Spanish Gazpacho

Instructions

1. 1

   Wash all the vegetables thoroughly.

2. 2

   Chop the tomatoes, cucumber, bell peppers, and onion into large chunks.

3. 3

   Peel the garlic cloves.

4. 4

   In a blender, combine the tomatoes, cucumber, bell peppers, onion, and garlic.

5. 5

   Blend until smooth.

6. 6

   Add the olive oil and red wine vinegar to the mixture.

7. 7

   Blend again until well combined.

8. 8

   Season with salt and pepper to taste.

9. 9

   Chill the gazpacho in the refrigerator for at least 2 hours before serving.

10. 10

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