Easy Chunky Traditional Gazpacho Recipe

Coarsely chop and seed 8 Roma tomatoes, then set aside.

Cut the tops off 2 red peppers, remove the seeds, and chop into rough pieces.

Chop half of a large red onion into rough pieces.

Slice 2 English cucumbers lengthwise, then chop into rough pieces.

Clean the tomatoes by cutting off the ends, slicing down the middle, and removing the seeds before chopping them into halves.

Blend each vegetable separately in a Vitamix blender, starting with the tomatoes using a pulse technique to maintain a chunky texture.

Transfer the blended tomatoes to a large bowl.

Blend the chopped cucumbers next, using the pulse technique again, and transfer to the bowl.

Blend the chopped red onion, using the pulse technique, and add to the bowl.

Blend the chopped red peppers last, using the pulse technique, and add to the bowl.

Add 1 teaspoon of kosher salt, 1 teaspoon of freshly ground black pepper, a splash of white wine vinegar, and a drizzle of California Olive Ranch extra virgin olive oil to the bowl and mix everything together.

Equipment Needed

Dietary