I grew up in Ponce eating Gazpacho, a different Gazpacho though, not a soup but rather like a substantial salad with BACALAO (salted Cod Fish). However, years later, I became familiar with the Spain Gazpacho and love it too. Then, I came up with what I like in my Gazpacho and the texture. Instead of a creamy soup, I like to enjoy the texture of all these glorious veggies.
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $2.00 or $1.00 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
2 c. Tomatoes, mix of cherry, Roma or grapevine, chopped (from my garden)
½ red Onion, chopped (.40)
2 large Garlic cloves, chopped (.10)
1 small green and 1 small yellow pepper, seeded and chopped (from my garden)
1 small Jalapeno, seeded and chopped (from my garden)
1 small Cucumber, rinsed I sliced (.20)
1 Celery stalk, rinsed and chopped (.10)
¼ c. Basil leaves (from my garden)
¼ c. Cilantro leaves (from my garden)
1 tbsp. Hot sauce (.10)
Juice of ½ Lime and ½ lemon (.50)
1 tbsp. Rice Vinegar (.10)
3 to 4 tbsp. Angie’s basting olive oil (.40)
Angie’s dry seasoning to-taste (.10)
To prep, follow the directions given under the Ingredients.
In a blender or food processor, process all the ingredients listed above to-taste.
Refrigerate for a couple of hours before serving either in a bowl like my photo or in a wine glass with a celery stick, a basil spring and lemon rind. Enjoy!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.