Ingredients
- 1 pound campari(cocktail) tomatoes or other meaty tomatoes
- 3" English cucumber, sliced, then quartered
- 1 medium garlic clove, minced
- 1/2 of a green pepper, sliced into strips, then chopped
- 1/4 c red onion, sliced, then chopped to measure
- 1 T red wine vinegar
- 3 T extra virgin olive oil
- 1/2 t sea salt
- 1/4 t freshhly ground black pepper
- 1/4 t cumin
- 1/8 t smoked paprika
- 3" chunk of French bread, crust peeled off
Instructions
- Blend all ingredients as prepped, except bread, until you've reached your desired consistency.
- Peel the crust off of a 3" chunk of French bread. Submerge it into the mixture and let it soak for about 10 minutes. Break apart for quicker absorbtion, if necessary. Blend or pulse until incorporated into gazpacho.
- Chill in fridge for at least 4 hours before serving.
- Garnish with croutons, crab meat, shrimp, diced avocado or diced leftover veggies. Enjoy.