Gazpacho
This summer inspired gazpacho is perfect for lunch on a warm afternoon. I used fresh tomatoes from my garden, but you could also used canned tomatoes. Serve this gazpacho with sliced avocado and extra virgin olive oil and you're all set.
Servings: 6
Ingredients
- 3 1/2 cups Cherry Tomatoes You could also use a 28oz can of whole tomatoes - drained.
- 1 Cucumber
- 1 Onion
- 3/4 cup Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/2 tsp Celery Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Crushed Red Pepper Flakes
- 4 tbsp Tomato Paste
- 1 1/2 cups Tomato Juice
- 1 tbsp Salt
- 1 tsp Pepper
- Avocado For serving
Instructions
- Dice the tomatoes, cucumber and onion into large pieces. In a food processor (with steel blade attachment) process the tomatoes, cucumber and onion. Make sure these ingredients are processed well, but don't over process.
- Transfer the processed veggies into a large bowl. Whisk in the red wine vinegar, olive oil, celery salt, garlic powder, red pepper flakes, tomato paste, tomato juice, salt and pepper.
- Cover the bowl with plasic wrap and chill for a few hours or overnight. The flavors really meld together if you serve the gazpacho the next day.
- Serve the gazpacho with sliced avocado and a drizzle of olive oil.