Vegan Gazpacho

Ingredients

• 4 large ripe tomatoes (roughly chopped)
• 1 medium cucumber (peeled and diced)
• 1 large red bell pepper (seeded and diced)
• 1/2 medium red onion (finely chopped)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)
• 3 tablespoons olive oil (extra virgin)
• 2 tablespoons red wine vinegar (or to taste)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (freshly ground)
• 1 cup water (or vegetable broth for more flavor)

Instructions

1. 1

   In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, and parsley. Stir it all together.

2. 2

   Transfer half of this mixture to a blender or food processor.

3. 3

   Add the olive oil, red wine vinegar, salt, black pepper, and water (or vegetable broth) to the blender.

4. 4

   Blend until smooth, then taste and adjust the seasoning as needed.

5. 5

   Pour the blended mixture back into the bowl with the remaining chopped veggies.

6. 6

   Stir everything together until well combined.

7. 7

   Cover and chill in the refrigerator for at least 2 hours before serving, though overnight is even better!