Gazpacho

When it's too hot to eat, but you need to eat SOMETHING, turn to gazpacho!; It's moderately filling and will cool you down instantly. 

 Best thing? Gazpacho is super simple to make. All you need is a blender or food processor (so don't worry; you won't be standing over a stove sweating like crazy and passing out before you can enjoy your soup). Have I sold you on gazpacho yet?

 Ok, enough, how do you make it? Blend all the ingredients, then chill in the refrigerator until you're ready to drink/slurp/eat!

INGREDIENTS —

• 2 pounds tomatoes (roma or garden), halved

• 1 small cucumber, peeled and seeded

• 1 green bell pepper, cored

• ½ small red onion (or 1 shallot), peeled

• 1 garlic clove

• 3 tablespoons olive oil

• 2 tablespoons sherry vinegar

• 1 teaspoon sea salt

• ½ teaspoon ground black pepper

• ½ teaspoon ground cumin

• A few splashes of V8 (if you have it on hand)

• 1 slice of thick bread

• Garnish with homemade croutons, chopped fresh herbs, a drizzle of olive oil

INSTRUCTIONS —

1. Combine ingredients in a blender or food processor. Blend until soup reaches desired consistency

2. Taste and season with extra salt, pepper, & cumin

3. Refrigerate for about 2-3 hours (so flavors build)

4. Serve cold, topped with garnishes - I like to add croutons, chopped basil & chives, and a drizzle of olive oil