Easy Blender Gazpacho

🧂 Ingredients

• 4 pints grape tomatoes

  approximately 8 cups
• 1 medium English cucumber
• 1 large bell pepper

  any color
• 1 bunch scallions
• 2 small jalapenos
• 1 tablespoon kosher salt

  less if using fine salt
• 2 teaspoon ground cumin
• 1 teaspoon oregano
• ¼ teaspoon ground chipotle powder
• ¼ cup olive oil
• ¼ cup fresh squeezed lime juice
• 2 tablespoon Balsamic vinegar
• 2 tablespoon worcestershire sauce

  gluten free, I use Lea & Perrins
• ¼ cup packed fresh basil leaves

Instructions

• 1 Cut the cucumber in half lengthwise and scrape the seeds out with a spoon.
  Remove the stem and seeds from the bell pepper. Trim the roots and ends of the
  green portion of the scallions.
• 2 Finely dice ¼ of the cucumber, ¼ of the bell pepper and thinly slice 1 scallion.
  Place all in a small bowl. Mix to combine and set aside for garnish.
• 3 Cut the stems and remove seeds from the jalapenos. Place in a blender with all
  remaining ingredients. Blend on the highest speed until all ingredients are as
  smooth as possible. Pour into a large serving bowl, cover and refrigerate until
  chilled through.
• 4 When ready to serve, top with diced cucumber mixture, basil and avocado if
  desired. Enjoy!

Nutrition Info