4 Lbs. Very Ripe Tomatoes, chopped
1 Anaheim Pepper, seeded and chopped
1 Garlic Clove, crushed
4 Persian Cucumbers, peeled and chopped
1/2 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
3 TBSP Sea Salt
*Avocado for garnish
*Extra Olive Oil for drizzle
*Cayenne pepper for garnish
(1) Blend all the ingredients using an emulsion blender or a food possessor. Refrigerate a few hours until cold. Serve with avocado garnish, olive oil drizzle, and a pinch of cayenne pepper.
I love gazpacho. And I have made it a number of times. And not once has it ever come close to the lovely gazpacho I have eaten in restaurants. (I have had such a nice one at Portofino!) It seems so easy and somehow I have never gotten it right. I’ll have to try yours, Natalya! What a gorgeous picture. . .
Sometimes when I make it and it tastes like it’s just missing something I add a little more vinegar to it. I use apple cider vinegar because it’s so healthy, but I’ve made it with sherry vinegar as well and that worked well too. Good luck.