3 large tomatoes blanched and cut into chunks
2 red bell pepper, cut into chunks
3 medium cucumbers or 1 large, peeled and cut into chunks
1 ½ cup tomato juice or water or ice cubes
3 cloves garlic
3-4 tbsp. olive oil
Sea salt to taste
Freshly ground black pepper to taste
2 tbsp. wine, berry or fruit vinegar (start with just 1 spoon and taste)
Basil for garnishing
Core and blanch tomatoes; seed if desire. Remove stem and seeds from pepper. Cut cucumbers, bell peppers and tomatoes into 1-1.5 inch pieces. Place tomatoes, peeled cucumbers, bell pepper, garlic in a food processor or blander. Add tomato juice, olive oil and process the gazpacho in a blander until smooth.
Pour into a large bowl and add salt, black pepper and wine vinegar. Cover and chill in refrigerator for at least 2 hours. Next day, this gazpacho will be even better. If you want to make a beautiful orange gazpacho, it is necessary to peel cucumbers and add olive oil along with vegetables while blending .
Serve topped with chopped cucumber, basil and a drizzle of olive oil.