Spanish Gazpacho

Spanish Gazpacho

Throw everything in a blender. That’s all the work this takes. Pair with salami and cheese sandwiches, shrimp, or grilled meat for a quick low heat meal.

Ingredients:

·        6-8 Roma or other tomatoes of your choice

·        ½ yellow or white onion, roughly chopped

·        2-3 garlic cloves

·        1 large cucumber (remove seeds if necessary), cut in chunks

·        1 green pepper, cut in chunks

·        1/3 cup olive oil

·        1-1/2 tsp red wine vinegar

·        8-9 ounces soft bread made into crumbs

·        1 tsp salt

Method:

·        Place tomatoes, onion, garlic, cucumber, and green pepper in blender with olive oil and red wine vinegar in the blender.

·        Blend until smooth.

·        Taste. Add a small amount of vinegar if needed.

·        Add breadcrumbs and blend until smooth.

·        Taste and add salt to your preference.

·        Enjoy immediately or chill for later.

Options and Notes:

·        This really is as easy as it seems. No fussy chopping and prepping is involved.

·        If other tomatoes are used, the result may be thinner. You may add more breadcrumbs to offset this, if desired. I often use heirlooms interchangeably with the Romas.

·        This is a great way to use up the extra hotdog or burger bun. The purpose of the breadcrumbs is to thicken the mixture, not add flavor.

·        Once you try the basic version, you may want to adjust the vegetable amounts to suit your preferences.

·        This keeps well in the refrigerator. Mix thoroughly before serving.