Roasted Peppers and Tomato Gazpacho

Enjoy the refreshing flavors of summer with this Roasted Peppers and Tomato Gazpacho. The combination of roasted peppers, ripe tomatoes, and crisp cucumber creates a delicious and satisfying cold soup.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 4 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a blender, combine roasted red peppers, tomatoes, cucumber, red onion, and garlic

Blend until smooth

Add tomato juice, red wine vinegar, and olive oil to the blender

Blend again until well combined

Season the gazpacho with salt and pepper to taste

Refrigerate for at least 2 hours to allow flavors to meld

Serve chilled, garnished with fresh basil leaves