Loren’s delicious and easy Gazpacho recipe

Well yes this is not my recipe however it’s one of those that when you finally obtain it you just don’t let it go.  My sis gave it to me around a year ago when I was a “little” desperate organizing an event and what can I say she completely saved me.  The gazpacho was the star of the night. 

What I enjoy the most of this gazpacho recipe is that it doesn’t have that strong onion flavor nor is too garlicky.  I think it’s the right amount of each ingredient.  Let me know what you think.

Ingredients
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1k – 2lbs (about 8 tomatoes) Roma tomatoes peeled

½ Teaspoon minced garlic

50gr – 1.75oz (about 3 tablespoons) Green pepper

40gr – 1.41oz (about 2 Tablespoons) Onion peeled and diced

70gr – 2.47oz (about 1/2 Cup) Cucumber peeled, leaving the peel to ¼ of it

30gr – 1.06oz (about 2.5 Tablespoon) White Vinegar

½ cup Water

Salt

50gr – 1.75oz (about 1/4 cup) Olive Oil

Before going further I want to make clear that I expressly recommend weighting the ingredients, however I recognized also sometimes we are in a rush and just want to toss ingredients without thinking very much, reason why I included between brackets the approximate amount of each ingredient.

In a blender vase combine all the ingredients but the olive oil, blend well for about 1 minute.

Carefully remove the pour lid from the cover of the blender.  Add the Olive oil through the opening.  

Mix for about 15 or 20 seconds and that’s it! Chill in the refrigerator for about two hours before serving, it’s meant to be cold when ready to serve.  I like serving the Gazpacho with some optionals to the side like croutons, or boiled egg, bacon or peppers, you can be creative here! Let me know what you come up with! Serves 4-6
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