FRESH GAZPACHO

FRESH GAZPACHO

Serving size: 3

The key to a delicious gazpacho, or cold soup made of blended vegetables, is delicious ingredients. This soups lets the flavors of local produce shine! The ultimate fresh and cool treat for hot end-of-summer days. Serve with fresh bread or a simple pasta salad.

I N G R E D I E N T S

1 cucumber
1 large heirloom tomato
1 bell pepper (we used a Fresno pepper from last week's LINC Box which gave it a fresh bite!)
1/2 red or white onion
1 clove fresh garlic
4 TBSP olive oil
1 TBSP red wine vinegar
Salt and pepper, to taste
Optional Toppings: Olive oil, basil, parsley, chives, labneh, crema, toasted pepitas

P R O C E S S

1. Chop all the vegetables into 1 inch pieces.

2. Blend until smooth in a standup blender or with a immersion blender (a standup blender will be much faster for this).