As fresh tomatoes and other vegetables are becoming available, whip up my take on the Spanish classic dish!
AIMEE FORTNEY'S EASY GAZPACHO
General rule for Spanish gazpacho; three to one. That means, three tomatoes to one bell pepper, etc. Puree all ingredients in the blender with tomatoes on the bottom. If desired, add tomato juice to thin out your gazpacho. Add to a large bowl or pot; then chill. Serve with an extra drizzle of a good extra virgin olive oil, and if desired, chopped vegetables to go on top. *I keep mine in the blender, in the refrigerator, then blend one more time before serving.