Deceptively Simple Gazpacho

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • 6 -8
    tomatoes, chopped (Roma or plum are best Don't lose the juice!)
  • 12
    large white onion, chopped finely (red is a nice alternative)
  • 12
    large white onion, chopped in 1/4 inch chunks
  • 2
    small cucumbers or 1 large cucumber, chopped
  • salt (preferably sea salt)
  • virgin olive oil
  • 1
    lemon, juice of
  • chopped basil or cilantro (preferably fresh)
  • 2
    cloves garlic (or a tablespoon of diced garlic from a jar)
Advertisement

DIRECTIONS

  • Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
  • Add the vegetables, then the seasonings.
  • I start w/ a little add more after I've mixed it all up.
  • Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
  • Taste and then add more salt, pepper, oil or basil to your preference.
  • I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.
Advertisement