20 minutes | 4 appetizer sized portions
I picked this recipe up from a friend this summer. She made it for lunch and I instantly started probing her for answers. I went home and almost immediately started making a batch and making some alterations to my liking. Gazpacho has always appealed to me for its fresh and healthy qualities. Who knew it was easy to make too!
12 oz can of whole tomatoes
1 large cucumber peeled and seeded
1 small sweet onion
4 shakes of tapatio or tabasco sauce
1 small orange pepper, halved and seeded
1 tablespoons of garlic
1/4 cup of olive oil
1/4 cup of red wine vinegar
Salt and pepper
Place all ingredients in a blender and pulse until reached desired consistency. Some people like it smoother, while others prefer it chunky. Transfer to container and refrigerate for at least an hour (but it’s even better the next day). Gazpacho can be topped with tons of things such as fresh avocado, grilled shrimp, or diced veggies for alternate texture. Drizzle with olive oil and serve.