Gazpacho is a raw, cold soup—it shouldn’t be considered a cooked tomato soup that’s served cold. No way! Gazpacho is fresh, textured, light, and such a delicious summer treat. I love it more every time I eat it. It just feels good.
Ingredients 2 plum tomatoes, seeded and diced 1 small yellow bell pepper, diced 1 Kirby cucumber, diced red onion, diced 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil kosher salt and black pepper dippers (such as crostini and endive)