{ Gazpacho }

Before we get too far from summer temperatures, I wanted to share a gazpacho recipe! I can not take credit for this recipe at all. It was passed to me from my neighbor and her husband after they had us over for dinner. This was one of the best gazpacho’s I’ve ever had so I had to request the recipe and recreate it with the last of our summer tomatoes!

{ ingredients }

  • 2 pounds of tomatoes
  • 1 cucumber, peeled and sliced
  • 1 bell pepper, chopped and seeded (I used a red one)
  • 3-4 garlic gloves (depending on your garlic preference)
  • 3 Tbs. olive oil
  • 3 Tbs. tomato paste
  • 3 Tbs. red wine vinegar
  • 1 slice of bread, tore into pieces
  • Salt and pepper to taste

{ directions }

  1. Place all ingredients into a food processor or large blender (you may have to do this in batches). Pulse until all well combined and add salt and pepper to taste.
  2. Pour into a large bowl or jar and refrigerate for at least 2 hours (or overnight).
  3. Serve cold and garnish with avocado or simply with salt and pepper.
  4. Yum! Enjoy!

Makes about 6 servings.

Shown here with simple avocado toast!

{ Keep Cooking in Love & Light! }

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