Roughly chop all vegetables then place in a large bowl with the olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs.
Puree until just smooth in a high speed blender or food processor in two batches. Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil.
Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.
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