Gazpacho

  • 4 ripe tomatoes, seeded & diced (about 3 cups)
  • 2 red bell peppers, diced
  • 1 red onion, diced (about 1 cup)
  • 1-2 stalks or 1/2 cup celery, diced
  • 2 cucumbers, seeded and diced (about 2 cups)
  • 1-2 cloves garlic, minced
  • 1/4 cup red wine or sherry vinegar
  • 2 cups tomato juice or vegetable stock
  • pinch cayenne (optional)
  • 1 tsp cumin
  • ¼ cup fresh cilantro leaves, chopped
  • Kosher salt and fresh cracked black pepper

Mix tomatoes, peppers, red onion, celery & cucumber together in a medium bowl. Place half the mixture in a blender or food processor and add the garlic and vinegar. Puree until smooth. Add the juice/stock, cayenne and cumin to the blender and process again. Combine the puree and the remaining diced vegetables, add the chopped cilantro and season with salt and pepper to taste. Refrigerate 4 hours or overnight to let the flavors meld. Mix well before serving and garnish with lemon and more chopped cilantro.

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