Summer Chilled Gazpacho Recipe

Summer Chilled Gazpacho Recipe Instructions

• 1 red onion, chopped
• 1 garlic clove, chopped
• 1 cooked green pepper, deseeded and roughly chopped
• 1 green jalapeño (optional)
• 1 small cucumber, peeled and sliced
• 5 ripe tomatoes, skin and seeds off and chopped
• 1 slice white bread, crust removed and cut in pieces
• 1 pound deseeded canned tomatoes
• 2 cups vegetable stock (+ ½ more if needed)
• 6 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tsp. Tabasco
• 1 tsp. sugar
• 6 small branches of celery

1. Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until smooth.
2. Add the canned tomatoes, stock, oil, vinegar, Tabasco, sugar and seasoning and blend for 30 seconds.
3. Transfer to a mason jar or covered container and refrigerate for 2 hours.
4. To serve, pour into glasses, drizzle with olive oil and garnish with the celery branches.