Ingredients
- 2 cups cored, seeded, and diced ripe tomato (about 3 medium tomatoes)
- 1 cup seeded and diced Kirby cucumber (about 1 large Kirby)
- 1 cup chopped yellow or red bell pepper
- ½ cup halved seedless green grapes
- ½ cup fresh Italian parsley leaves
- ¼ cup diced red onion
- 1 small garlic clove, smashed
- ¼ cup red wine vinegar
- ½ teaspoon ground cumin
- ¼ cup extra-virgin olive oil
- ½ cup vegetable stock, plus more as needed
- Kosher salt and freshly ground black pepper
How to Make It
- In a blender, combine the tomato, cucumber, bell pepper, grapes, parsley, onion, garlic, vinegar, and cumin. Puree until almost smooth. With the blender running, pour in the oil in a slow steady stream until the gazpacho is smooth.
- Add ½ cup of the vegetable stock and blend again. If the gazpacho is too thick for you, add more stock, until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl before serving.
