Enjoy this delicious gazpacho for lunch or a light supper. Or serve it at a cocktail party in tiny cups or glasses.
About 2 pounds vine-ripe (preferably heirloom) tomatoes
1 red or yellow bell pepper
About 4 scallions or 1/2 red onion
2 medium cucumbers
3 cloves garlic
1/3 cup red wine vinegar
1/3 cup olive oil
1 – 1 1/2 cups tomato juice – optional – if the tomatoes are really juicy, you won’t need it
1/4 teaspoon ground cumin
Pinch cayenne pepper or 1/2 teaspoon hot pepper sauce or to taste
Kosher or sea salt and freshly ground pepper to taste
Garnish: fresh chopped basil, cilantro, parsley or chives
Core, seed and chop the tomatoes, reserving the juice. Core, seed and chop the peppers. Trim and chop the onions. Peel, seed and chop the cucumber. Mince the garlic.
Put the juice from the tomatoes, vinegar, olive oil and tomato juice in large bowl, season with cayenne pepper, cumin, salt and pepper and whisk to combine.
Add the chopped vegetables to the bowl, toss to combine and then purée in small batches in a food processor.
Cover and chill the gazpacho in the refrigerator for at least 4 hours. Serve with a sprinkle of your favorite fresh herb.