1 small to medium green bell pepper, cored and chopped
1 medium white onion, peeled and chopped
1 medium cucumber, peeled and chopped
¼ cup of best-quality virgin olive oil
2-3 Tablespoons sherry vinegar
1 teaspoons salt
Instructions
Bring 6-8 cups of water to boil in a kettle.
As water heats, using a knife score an "x" on the top and bottom of tomatoes. Place in a heat-proof bowl.
When water comes to a boil, pour over tomatoes to cover. Using tongs, keep tomatoes under water.
When tomato skin begins to split (after about 2 minutes), remove to a cutting board.
When cool enough to handle, skins should peel back easily. Remove core and seeds, chop roughly and add to a glass pitcher or blender.
Add remaining vegetables.
Blend in a blender or using a hand blender until vegetables are pureed. While blending, add olive oil in a thin stream.
Add vinegar and salt, to taste.
Refrigerate for about 2 hours to allow flavors to meld.
To serve, ladle into glasses to enjoy. If you like, serve in a bowl and provide bowls of cut peppers, tomatoes, onion for guests to add to their bowl of soup.
Recipe by FamilyandForks at https://www.familyandforks.com/easy-farmers-market-gazpacho/