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Gazpacho 1


For gazpacho:
chop 2 ½ pounds of tomatoes,
1 red pepper,
½ red onion (try 2-3 cippolinis),
1 garlic clove, 1 peeled cucumber,
1 jalapeno (ours are milder than average),
¼ c. of fresh cilantro, and ¼ c. fresh parsley.


  1. Blend ingredients together with ½ c. of lime juice and ¼ c. of olive oil, and add ice water as needed (up to ½ c.) to achieve your desired consistency.
  2. Chill for at least 20 minutes and garnish with finely diced red pepper, cucumber, chives, and some sour cream. (Hint: if you leave out the oil and don’t blend the ingredients you have the base of a delicious salsa that can be seasoned to your taste!)