Summer Gazpacho

Name: Summer Gazpacho
Ingredients: 3-4 ripe tomatoes; 1 medium cucumber; 1/2 red onion; 1 red bell pepper; 1/2 cup cilantro; 2-3 garlic cloves; 1 jalepeno; 1 lime (juice); 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon cumin; salt and pepper to taste

12 ingredients

4 steps

Ingredients

3-4 ripe tomatoes
1 medium cucumber
1/2 red onion
1 red bell pepper
1/2 cup cilantro
2-3 garlic cloves
1 jalepeno
1 lime (juice)
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon cumin
salt and pepper to taste

Directions

1

Start by peeling your cucumber, plucking about half of a cup of cilantro leaves from their stems, and crushing your garlic cloves
2

Next you'll want to core your tomatoes and give them a rough chop, along with your onion and cucumber. You'll be throwing everything in the blender in a minute, but just for a head start.
3

Remove the stem and seeds from the pepper and jalapeno. I use a whole jalapeno, but you could just use half or omit it completely if you're not a fan of the fire
4

Add all of the ingredients (including the liquid ingredients) to a blender and blend until smooth. You may need to work in batches. You can serve your gazpacho right away, but letting it hang out for a few hours (or even overnight) in the fridge will make it even better.