GAZPACHO
1 clove garlic – chopped
1
⁄2 small red onion – chopped
1
⁄2 red bell pepper – deseeded and chopped
1
⁄2 green bell pepper – deseeded and chopped
1 cup cucumber – peeled, deseeded and chopped
3 cups tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1
⁄2 teaspoon sea salt
1
⁄4 teaspoon ground black pepper
Using the optional chopper attachment, chop the garlic, onion, bell
pepper, and cucumber.
Place all ingredients in a large bowl and using the hand blender stain-
less blending attachment mix until smooth. Chill in the fridge until
ready to serve.
For a spicy kick add a few drops of hot sauce.
The flavors of gazpacho develop over time, so allow the soup to chill in
the refrigerator for at least 20 minutes, or up to a day ahead.
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