Name: Cold Gazpacho
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ripe beefsteak tomatoes, chopped - 6 large; Cucumber, chopped - 1 large; Green bell pepper, chopped - 1 medium; Yellow bell pepper, chopped - 1 medium; Sweet onion, chopped - 1 large; Jalapeno pepper, seeded and diced, or to taste - 1 small; Garlic, minced - 1 clove; Extra-virgin olive oil - 4 tablespoons; Sherry vinegar - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons

Ingredients for - Cold Gazpacho

1. Ripe beefsteak tomatoes, chopped 6 large

2. Cucumber, chopped 1 large

3. Green bell pepper, chopped 1 medium

4. Yellow bell pepper, chopped 1 medium

5. Sweet onion, chopped 1 large

6. Jalapeno pepper, seeded and diced, or to taste 1 small

7. Garlic, minced 1 clove

8. Extra-virgin olive oil 4 tablespoons

9. Sherry vinegar 3 tablespoons

10. Salt and freshly ground black pepper to taste 3 tablespoons

How to cook deliciously - Cold Gazpacho

1 . Stage

Set aside a few pieces of tomato, cucumber, and bell peppers for garnish.

2 . Stage

Combine remaining tomatoes, cucumber, and bell peppers with onion, jalapeno, and garlic in a food processor; process until all vegetable are finely chopped. Mix in olive oil, sherry vinegar, and salt.

3 . Stage

Cover and refrigerate until chilled, at least 1 hour.

4 . Stage

Season with pepper before serving and garnish with reserved tomatoes, cucumbers, and bell peppers.