Yum-O Gazpacho

  I adore cold soups in the summer!  A satisfying, healthy combination of fresh flavors on a hot day...What could be better?  Gazpacho can come in numerous textures and not all use just raw ingredients. In my combination, I combine pureed raw vegetables along with diced vegetables, to get the perfect match of flavors!  I beg anyone to beat this combo!  Hope you can enjoy this one soon!

Ingredients:


1 pint baby sweet tomatoes
1 container baby sweet bell peppers (2 red, 4 yellow, 4 orange...what I used)
1 large cucumber
2 cloves garlic, peeled
3 green onions, white parts only
2 tablespoons fresh cilantro, chopped
3-4 tablespoons olive oil
2 teaspoons sherry vinegar
1 teaspoon fresh lemon juice
1 teaspoon salt, more for serving
1/2 teaspoon pepper, more for serving

These are the ingredients I feel make an amazing Gazpacho!

Method:


1) Blend half the tomatoes, half the peppers, half of the cucumber, 2 green onions, 1 tablespoon cilantro, and both cloves of garlic in food processor along with 2 tablespoons olive oil, sherry vinegar and lemon juice. (I used my small Cuisinart and did batches).
2) Dice the remaining tomatoes, peppers, cucumber, cilantro and mix into the above mixture along with the remaining tablespoon of olive oil. Top with the sliced green onion and extra springs of cilantro (if you have them)!
3) Adjust salt and pepper to taste and serve.  This tastes wonderful the next day, so make extras for the week!

Oops, I ate it all again:)

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