Gazpacho Recipe | Recipe Cloud App

Ingredients

• Yield: 8 to 12 servings, about 1 quart
• About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
• 1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
• 1cucumber, about 8 inches long, peeled and roughly cut into chunks
• 1small mild onion (white or red), peeled and roughly cut into chunks
• 1clove garlic
• 2teaspoons sherry vinegar, more to taste
• Salt
• ½cup extra-virgin olive oil, more to taste, plus more for drizzling