Gazpacho
When I was little, my mom used to always make gazpacho in the summer because she said it was too hot to cook anything. I'm so glad I learned, at an early age, to appreciate the flavors of raw vegetables. This recipe is inspired by the way my mom used to make it.
It's so full of flavor & so easy. This gazpacho should take no more than about 15 minutes to make even with the little bit of washing & prepping some of the vegetables. Gazpacho can be made as chunky or smooth as you want it, it's all personal preference. Personally, I like mine just shy of smooth with just a little bit of texture to it.Just process as long as needed to get it to the consistency you want.
Gazpacho
ingredients
1 English Cucumber, peeled & coarsely chopped
1 green pepper, seeded & coarsely chopped
1 yellow onion, peeled & coarsely chopped
2 cloved garlic, peeled
4 roma tomatoes, seeded & coarsely chopped
2 tablespoons parsley leaves
2 - 8 ounce cans tomato sauce
1 cup water
1/4 cup olive oil
1/4 cup apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
2-4 dashes, hot red pepper sauce
suggested garnish: extra parsley or avocado slices
directions
prepare all ingredients as described.
place all ingredients in a food processor & pulse until desired consistency is reached. {you could use a blender for this but you will need to work in small batches}
chill at least 4 hours before serving. this will keep in the fridge for 4 days.