This Super Simple Gazpacho does away with all the slicing and dicing, and blending the soup lets the flavors meld without a lengthy chill time.
- 4 medium tomatoes, quartered
- 1 medium seedless cucumber, peeled and roughly chopped (about 2 ½ cups)
- 1 small red bell pepper, chopped (about 1 cup)
- 1 Tbs. sherry vinegar
- 2 cloves garlic, peeled
- 1 Tbs. olive oil
- 3-4 basil leaves
- Purée all ingredients, except olive oil and basil, in blender until smooth. Ladle gazpacho into bowls, drizzle with oil and basil, and serve.