Gluten-Free JOC Soups and Stews - Spanish Gazpacho Extremadura

Ingredients:

6 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, chopped
1/4 cup gluten-free extra virgin olive oil
2 cloves garlic, minced
2 cups gluten-free tomato juice
2 tablespoons gluten-free red wine vinegar
1 teaspoon gluten-free smoked paprika
Salt and pepper to taste

Steps:

In a blender, combine chopped tomatoes, peeled cucumber, chopped green bell pepper, and minced garlic.
Blend until smooth.
Add extra virgin olive oil, gluten-free red wine vinegar, and smoked paprika to the blender. Blend until well combined.
Pour in gluten-free tomato juice and blend until the mixture reaches a soup-like consistency.
Season with salt and pepper to taste. Blend once more to incorporate.
Chill the Gazpacho in the refrigerator for at least 2 hours.
Before serving, stir the soup and check the seasoning.
Serve cold in bowls or glasses, garnished with a drizzle of olive oil if desired.
Enjoy your refreshing and gluten-free Spanish Gazpacho Extremadura!