Gazpacho

Along with pico de gallo, gazpacho has become a summer staple around here. I guess we really like tomatoes.

This is a simplified version of Jim's mom's recipe. It is cool and refreshing, perfect for the summer.


















Gazpacho

3 tomatoes, cut into large chunks
3 cucumbers, peeled and cut into large chunks
1 green bell pepper, seeded and cut into quarters
1 clove garlic, minced (or you can cheat like I did this morning and use minced garlic from a jar)
2 cups chicken broth
1 (5.5 oz) can tomato juice
1 Tblsp olive oil
1/2 Tbsp wine vinegar
1/2 tsp each salt and pepper
1 lemon, thinly sliced

Run the first three ingredients through the food processor until desired consistency (sometimes I make it really chunky, sometimes I like it much smoother.

Spoon into bowl and add remaining ingredients. Stir together and refrigerate.

You can add hot sauce. I'm a big fan of sriracha, but I add it to my own bowl, everyone else seems to think it's too spicy.