Gazpacho
Ingredients
- 8 cups grape tomatoes
- 1 medium English cucumber
- 1 large bell pepper any color
- 1 bunch scallions
- 2 small jalapenos
- 1 tablespoon kosher salt less if using fine salt
- 2 teaspoon ground cumin
- 1 teaspoon oregano
- 0.25 teaspoon ground chipotle powder
- 0.25 cup olive oil
- 0.25 cup lime juice fresh squeezed
- 2 tablespoon balsamic vinegar
- 2 tablespoon worcestershire sauce gluten free, I use Lea & Perrins
- 0.25 cup fresh basil leaves packed
Instructions
- Cut the cucumber in half lengthwise and scrape the seeds out with a spoon. Remove the stem and seeds from the bell pepper. Trim the roots and ends of the green portion of the scallions.
- Finely dice ¼ of the cucumber, ¼ of the bell pepper and thinly slice 1 scallion. Place all in a small bowl. Mix to combine and set aside for garnish.
- Cut the stems and remove seeds from the jalapenos. Place in a blender with all remaining ingredients. Blend on the highest speed until all ingredients are as smooth as possible.
- Pour into a large serving bowl, cover and refrigerate until chilled through.
- When ready to serve, top with diced cucumber mixture, basil and avocado if desired. Enjoy!
