📖 Instructions

1. Roughly chop the tomatoes, cucumber, bell pepper, onion, and jalapeño. Don’t worry about making them perfect – the blender will take care of the rest.
2. Place all the chopped vegetables into a high-speed blender. Add the garlic, olive oil, vegetable broth (if using), salt, and pepper.
3. Blend until completely smooth. You may need to stop the blender a few times to scrape down the sides to ensure everything is evenly incorporated.
4. Taste and adjust seasonings as needed. Add more salt, pepper, or a splash of hot sauce to your liking. Remember, flavors will meld and intensify as it chills.
5. Pour the gazpacho into a large bowl or container. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
6. Before serving, give the gazpacho a good stir. If it has thickened too much during chilling, add a little more vegetable broth or water to reach your desired consistency.
7. Serve the gazpacho ice-cold, garnished with your favorite toppings. Some suggestions include diced cucumber, bell pepper, red onion, fresh herbs (like basil or cilantro), a drizzle of olive oil, or a dollop of Greek yogurt (if not vegan).
8. Remember if it is too acidic, you can always add a pinch of sugar to counter it.