Ingredients:
6 -8 tomatoes, chopped ( Roma or plum are best Don’t lose the juice!)
1/2 large white onions, chopped finely ( red is a nice alternative)
1/2 large white onions, chopped in 1/4 inch chunks
2 small cucumbers or 1 large cucumbers, chopped
salt ( preferably sea salt)
fresh ground black pepper
virgin olive oil
1 lemons, juice of
chopped basil or cilantro ( preferably fresh)
2 cloves garlic ( or a tablespoon of diced garlic from a jar)
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.
Servings: 4-8
Time preparation: 15 min.
Time total: 15 min.