Measurements

• 4 large Tomatoes
• 1 large Cucumber
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 small Onion
• 2 cloves Garlic
• 1/4 cup Olive Oil (organic, non-GMO)
• 2 tbsp Red Wine Vinegar
• 1 tsp Salt
• 1/2 tsp Black Pepper (organic, non-GMO)
• 1 slice Gluten

Preparation Method

• Wash all vegetables thoroughly.
• Core and chop the tomatoes, cucumber, green bell pepper, red bell pepper, and onion into large chunks.
• Peel and mince the garlic cloves.
• In a blender, combine the chopped tomatoes, cucumber, green bell pepper, red bell pepper, onion, and minced garlic.
• Add the olive oil, red wine vinegar, salt, and black pepper to the blender.
• Blend the mixture until smooth.
• If you prefer a thicker consistency, add the gluten-free bread and blend again.
• Taste and adjust seasoning if necessary.
• Chill the gazpacho in the refrigerator for at least 2 hours before serving.
• Serve cold, garnished with additional chopped vegetables if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.