Saturday, June 22, 2019


Recipe from here


  • 2 lbs Roma tomatoes, cored and roughly chopped
  • 1 medium red pepper, seeded and roughly chopped
  • 1 medium Anaheim or cubanelle pepper, seeded and roughly chopped
  • 1 medium cucumber, roughly chopped
  • 1 small red onion, peeled and roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/3 cup olive oil
  • 3 Tablespoons red wine vinegar
  • Chopped hardboiled egg, avocado or bacon, for serving (optional)
  1. Add the chopped tomatoes, red pepper, Anaheim pepper, cucumber, red onion and garlic to a large food processor or blender. Blend until smooth, about 2 minutes, scraping down the sides as needed with a spatula.
  2. While the food processor is running, drizzle in the red wine vinegar and olive oil and continue blending until smooth.
  3. Taste and season the gazpacho with salt and pepper. Serve immediately at room temp or transfer it to a container and refrigerate it, covered, until ready to serve topped with chopped hard-boiled egg, avocado or bacon (optional).

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