Gazpacho- Some love it, some loathe it! I think it’s a sippable version of summer and a seasonal staple in our house. This is roughly what I do, as long as the seasoning is good, anything goes!

Tomatoes- 2.5lbs- cut into pieces

English Cucumber- 1 and 1/2- I usually remove the seeds and peel most of it, cut into pieces

Bell Pepper- 1 ea

Cubanelle Pepper- 1 ea

Llamacita Red Sauce- 1/4-1/2 bottle

Sherry or Red Wine Vinegar - 2T to taste

Extra Virgin Olive Oil- 1/4 C

Salt- 1T to taste

Garlic- 2 cloves

Chunk of Italian parsley and/or Cilantro

Red Onion- a quarter of a medium-sized onion (optional)

Chunk of stale baguette (optional)

Serrano pepper piece (optional)

Blend all ingredients in a mixer or Vitamix to reach desired consistency, I like it nice and smooth. Garnish with minced veg, croutons, or just an extra drizzle of olive oil or vinegar.

Best enjoyed within 5 days of making and can be frozen. I’ve reheated to thaw on the stove and then re-blended. Good as, if not better, than new.