Perfect for a summer day. Gazpacho is also a great way to get in a variety of vegetables at once. The beauty of this recipe is that you can't go wrong with what ingredients you use. This is all I had on hand, but feel free to use any vegetables you'd like (still including tomatoes though). I would throw in some cauliflower and bell pepper, or broccoli, yum!
2 pounds ripe heirloom or early girl tomatoes, cores removed and roughly chopped
1 cucumber, roughly chopped
1 small red onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1/4 cup fresh mint leaves
2 Tablespoons red wine vinegar or sherry vinegar
2 Tablespoons extra virgin olive oil
Juice of 1/2 lemon
Chili flakes, to taste
Sea salt, to taste
- Place all ingredients in a food processor. Pulse until combined, but leave chunks for texture. I use "pulse" setting instead of "process" setting to make sure not to over process. Taste and adjust seasoning.
- Plate and top with toppings of choice.