Place the chopped tomato in a blender or Vita-Mix and blend at low speed until creamy.
Add the chopped cucumber, red bell pepper, Italian seasoning, dill, Bragg Liquid Aminos, minced chives, and minced parsley to the blender.
Blend all ingredients until well mixed and smooth.
Serve the garden fresh tomato gazpacho at room temperature for immediate enjoyment or cover and chill in the refrigerator for a few hours for a refreshing cold soup.
Stir well before serving and garnish with additional fresh herbs if desired.
Notes / Tips / Wine Advice:
Wine advice:
Pair this refreshing tomato gazpacho with a crisp white wine such as Sauvignon Blanc or a light-bodied rosé for a delightful summer meal.