– 2 red bell pepper – 5 large ripe tomatoe – 2 cups chopped peeled cucumber – ½ cup chopped green onion – 3 tablespoons olive oil – 2 tablespoons white wine vinegar – 1 ½ teaspoons salt – ½ teaspoon black pepper – 1 large garlic clove
Preheat your broiler. Cut the bell peppers in half, remove the seeds and membranes, then flatten them on a baking sheet.
Boil a pot of water. Cut a small X on the bottom of each tomato, then put them in the boiling water for about a minute.
Add the chopped tomatoes, cucumber, green onion, olive oil, vinegar, salt, pepper, and garlic to the blender with the roasted peppers.
When you're ready to serve, divide the gazpacho into four bowls. Top each bowl with the diced roasted peppers and any other fresh veggies you like.
Broil for about 10 minutes until they're blackened. Remove from the oven, wrap them in foil, and let them sit for 10 minutes.
Peel off the skin, chop them roughly, and set them aside.
Peel off the skin, chop them roughly, and set them aside.