Gazpacho

🧂 Ingredients

• 1-2 ripe red tomatoes

  cored, seeded and roughly cut into chunks
• 1 Anaheim or Italian cubanelle pepper

  cored, seeded and roughly cut into chunks,
• 1 Red/Green/Yellow or Orange bell pepper

  cored, seeded and roughly cut into chunks
• 1 Cucumber

  peeled, seeded and roughly cut into chunks
• 1 Red onion

  roughly cut into chunks
• 1 Jalapeno pepper

  seeded and roughly cut into chunks
• 3 cloves garlic roughly chopped

  (no need to dice for garnish)
• 1 Large can of Tomato or V8 juice
• 2 tsp red wine or sherry vinegar
• Salt & pepper to taste
• 1 tsp ground cumin
• ½ cup extra-virgin olive oil

  plus more for drizzling
• 1 Avocado

  small dice for garnish
• Chopped Cilantro

  for garnish
• Tabasco or other hot sauce

  optional

Instructions

• 1 Combine tomatoes, pepper, cucumber, onion and garlic in a blender. Then, blend
  at high speed until very smooth, about 1 minute.
• 2 With the blender motor running, add the vinegar and 2 teaspoons salt.
• 3 Slowly drizzle in the olive oil. The mixture will turn bright orange or dark
  pink and become smooth and emulsified.
• 4 Transfer to a large pitcher and chill until very cold, (for example 1-4 hours or
  overnight).
• 5 Before serving the Gazpacho, adjust the seasonings with salt and vinegar.
• 6 Garnish as desired and serve chilled.

Nutrition Info