Best Gazpacho Recipe

1. 1

   In a food processor or blender, puree the halved tomatoes, crushed garlic and jalapeno with the water.

2. 2

   With the machine on, gradually add the olive oil until incorporated.

3. 3

   Transfer to a bowl and season with salt and pepper.

4. 4

   Refrigerate until chilled, about 30 minutes.

5. 5

   Ladle the gazpacho into bowls, top with diced avocado and serve with love.

6. 6

   The gazpacho can be made ahead and refrigerated overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.