Gazpacho

When Amazon Prime Now accidentally delivers your entire Whole Foods order TWICE, you have two options: bathe in the 16 blocks of tofu now taking up valuable refrigerator real estate, or make fresh gazpacho with the massive cherry tomato overage. It was a TOUGH call.
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Gazpacho happens to be my absolute favorite summer recipe. Is it even summer now? Maybe, maybe not. Do seasons still exist? TBD. Either way, it’s a healthy, no-cook, blender-to-table in under 10 minutes kind of recipe which is exactly what we all need in our lives right now. That, and 16 blocks of tofu, obvi.

STEP BY STEP PICTURES:

Yield: 6

Author: The Balaboosta Chef

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Gazpacho

Prep time: 10 MCook time: 5 MTotal time: 15 M

Ingredients:

• 2 lbs cherry tomatoes
• 1 small red onion, cut in half
• 4 small cucumbers (about 12oz)
• 2 small yellow bell peppers
• ½ cup extra virgin olive oil
• 2 teaspoons kosher salt
• 2 teaspoons sherry vinegar (balsamic will work)

Instructions:

1. Place the following in a high powered food processor or blender: all of cherry tomatoes, HALF of the red onion, TWO cucumbers (cut into 2" chunks), ONE yellow pepper (cut into 1" chunks), all of the extra virgin olive oil and kosher salt.
2. Reserve the other half of the red onion, the 2 other cucumbers and the half of yellow pepper for the garnish.
3. Process until well blended. Blend in the sherry vinegar. Taste and adjust salt level, if needed.
4. Chop the reserved red onion, cucumber, and yellow pepper into very small dice. If you have the ChopWizard, now is the perfect time to use it! Mix it all into the blended gazpacho. You can reserve some for garnish on top if you are serving it to guests and want your presentation to be 100%.

Equipment:

high powered blender or food processor ChopWizard, but no biggie if you don’t have it

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