Gazpacho

A chilled, flavorful, vegetable-packed soup perfect for hot summer days paired with a piece of crusty bread.

Ingredients

*1 cucumber, seeded but not peeled
*2 roasted red bell peppers (jarred or oven roasted)

*2 plum or roma tomatoes

*1 red onion

*3-4 garlic cloves

*1, 28 ounce can crushed tomatoes

*1/4 cup white wine vinegar

*2 Tbs. balsamic vinegar

*1/4 cup olive oil

*1/2 Tbs. salt

*1 tsp. black pepper

*Roasted Shrimp (optional)

*Guacamole (optional)

Directions 

(I like the gazpacho a bit chunkier so I chop about 1/3 of the vegetables outside the food processor, but if you like a more liquid consistency, puree everything).

1.  In a food processor, combine 2/3 of the cucumber, roasted red bell pepper, 1 tomato, 2/3 red onion, and garlic.  Puree.

2.  Chop remaining vegetables small (1/3 cucumber, 1 tomato, 1/3 red onion). 

3.  In a large bowl,  vegetable puree, chopped veggies, crushed tomatoes, white wine vinegar, balsamic vinegar, olive oil, salt,  and pepper.

4.  Chill gazpacho in the refrigerator for at least 2 hours.  The longer it sits…the better. 

Serving suggestions:  Serve cold with a dollop of guacamole, crusty bread, and roasted shrimp!  Mmm….perfect for hot summer days!

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