This nutrient-rich cold soup is easy to make in a blender and keeps well in the refrigerator.
5 roma tomatoes, cored and cut in half
1 cucumber, halved and seeded, unpeeled
3 yellow, orange, or red bell peppers, seeded
1 small yellow onion
1 tbsp tomato paste (I used a concentrated version from a tube)
3 garlic cloves, pressed
1/4 cup parsely, finely chopped
1/4 cup seasoned rice wine vinegar
1/4 cup extra-virgin olive oil
1/2 tbsp kosher salt (or to taste)
1 tsp freshly ground black pepper
Grab a blender and a bowl large enough to hold your finished gazpacho. It’s a good idea to choose one with a lid, so you can refrigerate the soup later.
Roughly chop the onion, cucumbers, and bell peppers into 1-inch cubes. First blend the cucumber and onion, pulsing until finely chopped but not completely pureed. You want a few chunks to be left. Pour the cucumber and onion mixture into the bowl. Next, blend the peppers to the same consistency, and add them to the bowl. Lastly, place the tomatoes and tomato paste in the blender, and pulse until small chunks remain. Add to bowl.
Stir in pressed garlic, parsley, vinegar, oil, salt and pepper. Cover and refrigerate for at least 30 minutes to let the flavors develop. Serve ice-cold.