This recipe was submitted by Mark Nguyen from Palm Desert, CA on 6/29/2010. Thank you, Mark!


8 ripe tomatoes, cut into chunks
1 English cucumber, cut into small chunks
1 green bell pepper & 1 red bell pepper, cut into small chunks
2 garlic cloves, crushed
1 cup water
2 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper

Cooking Instructions

Set aside a small portion of the diced cucumber and red and green bell pepper to use as garnish. Then, in a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt, pepper, cumin and crushed red pepper, then refrigerate until chilled. If you like, the gazpacho can be refrigerated overnight. When it’s time to serve, ladle the soup into bowls, drizzle the top of each bowl with a spoon full of extra virgin olive oil, garnish with the cucumber and bell pepper and serve.