A tangy, fresh, vibrant, and bright gazpacho. Beloved by children and adults alike!
- 3 large beefsteak tomatoes cored roughly chopped
- 1 red bell pepper cored, seeded, and roughly chopped
- 1 cucumber peeled seeded, roughly chopped
- ½ Vidalia onion chopped
- 1 shallot minced
- 1 garlic clove minced or pressed
- 2 tbsp sherry vinegar
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- 2 ½ cups of tomato juice
- ¼ cup olive oil
- 1 tsp hot sauce optional
Combine tomatoes, pepper, and cucumber in a blender of your choice and process until combined. Add the remaining ingredients and process until you reach the desired consistency. It's best to let it hang out in the fridge for a couple hours (up to a few days) after blending so the flavors can get to know each other better.