Gazpacho

Ingredients

• 2 lbs tomatoes (about 10 Roma)

• 1 pepper (jalapeño, or Anaheim, maybe 1/4 bell)

• 1 medium cucumber

• 1/4 large onion (red if possible)

• 1 clove garlic

• 2 tsp salt

• 1 tbsp red wine vinegar

• 1/2 cup olive oil

Recipe

• Chop some tomato pretty fine and put it into the blender, to help get a puree started

• Add everything else in, except olive oil. Can be very roughly chopped, tomatoes can even just be quartered

• Drizzle olive oil in while the blender is running, to create an emulsion

Notes

• From: https://cooking.nytimes.com/recipes/1017577-best-gazpacho

• Can use some dilution, I usually serve it in a whiskey glass over ice, sometimes with a cucumber slice.