2 cups cored, seeded and diced ripe tomatoes (about 3 medium tomatoes)
1 cup seeded and diced Kirby cucumber (about 1 large cucumber)
1 cup chopped yellow or red bell peppers
1/2 cup halved seedless green grapes
1/2 cup fresh parsley, plus more for topping
1/4 cup diced red onion
1 small clove garlic, smashed
1/4 cup red wine vinegar
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil, plus more for topping
1/2 cup vegetable stock, plus more as needed
Kosher salt and freshly ground pepper
Puree the tomatoes, cucumber, bell peppers, grapes, parsley, red onion, garlic, vinegar and cumin in a blender until almost smooth. With the blender running, pour in the olive oil in a slow, steady stream until the gazpacho is smooth.
Add 1/2 cup vegetable stock and blend again. If the gazpacho is too thick for you, add more stock until you achieve a consistency that you like. Season with salt and pepper and chill in a pitcher or bowl, about 1 hour. Drizzle each serving with olive oil and top with parsley.
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