Gluten-Free Spanish Gazpacho Appetizers

Ingredients:

6 ripe tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
1 red bell pepper, seeded and roughly chopped
1 small red onion, roughly chopped
2 cloves garlic, minced
1/4 cup gluten-free extra-virgin olive oil
2 tablespoons gluten-free red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a blender or food processor, combine the roughly chopped tomatoes, cucumber, red bell pepper, red onion, and minced garlic.

Blend the mixture until it becomes smooth and well combined.

With the blender or food processor running, gradually add the gluten-free extra-virgin olive oil in a steady stream until the gazpacho emulsifies.

Add the gluten-free red wine vinegar, salt, and black pepper to the blender. Blend again until all the ingredients are fully incorporated.

Taste the gazpacho and adjust the seasoning, adding more salt or vinegar if needed to suit your preference.

Transfer the gluten-free Spanish Gazpacho to a serving bowl or individual glasses.

Cover and refrigerate the gazpacho for at least 2 hours before serving to allow the flavors to meld and the soup to chill.

Before serving, you can garnish the gazpacho with additional chopped vegetables, fresh herbs, or a drizzle of olive oil.

Serve your chilled gluten-free Spanish Gazpacho as a refreshing appetizer on a hot day.

Enjoy this classic Andalusian cold soup, perfect for summer appetizers!