Makes about 6 servings
2 lbs vine ripened tomatoes cut into chunks
1 green bell pepper seeds removed and cut into chunks
1/2 large English cucumber cut into chunks
1/2 jalapeno pepper with seeds, roughly chopped (use 1 whole jalapeno if you want it very spicy)
2 garlic cloves roughly chopped
1/2 c water
1/4 c extra virgin olive oil
2 tbs Alessi white balsamic fig infused vinegar (you can use regular white balsamic vinegar if you cannot find this)
2 tsp sea salt
In a food processor, first blend the tomatoes (your food processor might overflow if you do everything in one batch so I broke it into two). Pour the tomato mixture in a big bowl. Then blend the rest of the ingredients in the food processor. Mix the first and second mixture together in the big bowl. Cover the bowl with plastic wrap and refrigerate for 2 hours or until chilled.
I used an English cucumber for this gazpacho because they are seedless and you don't have to peel them. Less work for me! I also used a white balsamic fig infused vinegar because it has a sweet, fruity, soft acidity. It added just enough zing without overpowering the taste of the dish.
If you don't want to make this spicy, you can add in the whole jalapeno pepper without the seeds. The seeds is what makes a jalapeno so spicy.
I can eat bowls and bowls of this and not feel guilty at all. Love dishes like that! It's perfect to eat on a hot summer day.