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Recipe: From Spain with Love:

Chunky Gazpacho Recipe

Total time 20 minutes | YIELD 6


 Ingredients

6 cups (1.3kg) tomatoes
2 cucumbers (peeled and chopped)
1 green bell pepper
1 red bell pepper
2 red onions
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon parsley
2 teaspoons hot sauce
3 garlic cloves (minced)

Directions

Wash, peel, and chop all the vegetables listed. Make sure to chop the tomatoes in a bowl so you won’t lose the tomato juice.
In a blender or a food processor pour the onion, garlic, parsley, and half of the tomatoes (with their juice) and blend until they reach a puree-like consistency.
Then add vinegar, olive oil, salt, half the red and green peppers, half the cucumbers, and hot sauce, and continue blending until thick but a little more runny. Transfer to a bowl.
After that add the remaining chopped tomatoes, cucumber, and bell peppers and mix everything together.
Refrigerate for at least 2 hours and serve cold.

Notes

If you want a more traditional gazpacho recipe you can remove the hot sauce from the ingredients, but I assure you that it adds a really good flavor and it's a perfect twist on the flavors of this classic dish.

ENJOY!