Gazpacho

It’s August and the vegetables are plentiful coming from the garden.  It’s obviously time to make some gazpacho!  It’s the perfect dish to have on a hot summer afternoon.  Not to mention it’s packed with dense nutrition.  I call that a win!

[lt_recipe name=”Gazpacho” servings=”6-8″ prep_time=”20M” total_time=”3H20M” difficulty=”Easy” summary=”A traditional Spanish gazpacho” print=”yes” ingredients=”2 1/2 lbs ripe red tomatoes, cut into quarters (one piece reserved for garnish);1 red bell pepper, cored and seeded (one piece reserved for garnish);1 small sweet onion, peeled and cut into quarters (one piece for garnish);1 small cucumber, peeled and seeded;1 clove garlic, peeled;1/4 cup good quality extra virgin olive oil;2-3 tbls red wine vinegar;salt and pepper to taste;;Optional;1/4 cup fresh basil, stems removed;” ]Place the tomatoes, pepper, onion, cucumber, fresh basil (if using,) and garlic in a high-powered blender. Blend until all ingredients are smooth.;;Add the olive oil and 2 tbls of vinegar. Blend thoroughly. Add more vinegar if desired.;;Season with salt and pepper.;;Place in an air tight container and refrigerate for three hours to allow the flavors to develop.;;Traditionally gazpacho is served in small glasses and garnished with reserved tomato, bell pepper, and onion.;[/lt_recipe]