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!|
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:)|