Gazpacho From Jamie Deen

1. 1

   Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl

2. 2

   toss together with a big pinch of salt and pepper.

3. 3

   Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).

4. 4

   Then drizzle in the olive oil and vinegar with the blender running.

5. 5

   Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.

6. 6

   Ladle soup into bowls and drizzle with olive oil to serve.

* Per serving · 4 servings · Values may vary.

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