Soup/Gaspacho
| A: | 2# tomatoes, cored and chopped |
| 1 Anaheim green pepper, seeded & chopped | |
| 1 cucumber, large, peeled and chopped | |
| 1 onion, chopped | |
| 2c garlic | |
| B: | 3T red wine vinegar |
| 2t salt | |
| C: | 1/3C olive oil |
| 1. | Combine (A) in blender, blend until smooth (about 4 minutes). |
| 2. | Add (B), continue blending, and pour in (C), emulsify. |
| 3. | Store refrigerated for 4+ hours, then serve cold with chili oil, cilantro, sliced olives, Parmesan cheese, or other toppings. |
Servings: 6