There’s just something about summer that makes me crave cold soup, and a few fresh veggies from the farmer’s market are just about all you need to make this yummy gazpacho.
1 english cucumber
4 roma tomatoes, peeled, cored, and seeded
1 red onion
1 yellow bell pepper
1 jalapeno, minced (take out the seeds if you don’t want it to be TOO spicy)
1 clove garlic, minced
3 cups spicy V-8 or Snappy Tom’s
1/4 cup olive oil
1/4 cup white wine vinegar
handful cilantro
salt and pepper to taste
juice of 1/2 lime
Roughly chop each of the veggies separately in a food processor. Don’t over-process! Then put each veggie and the remaining ingredients into a bowl with remaining ingredients. Chill then serve with a garnish of Crema Mexicana, three thin slices of avocado, and cilantro.
Thanks to Cheryl M., a fellow DMB fan, for this recipe
