Gazpacho

Even if you are “the worst cook ever” you can’t f*** Gazpacho up! I wasn’t really satisfied with any of the Gazpacho recipes that I found, so I thought I would add what I usually put in my mixture:

Knifey Spoony Gazpacho:

  1. Chop into dime-sized pieces:
    1. 5 tomatoes (heirloom, on the vine, roma)
    2. 2 cucumbers (I peel mine first because the skin has food grade wax aka possible corn)
    3. 2-4 red peppers (as many as you’d like to taste, I scorch mine and peel the skin off for a sweeter taste)
  2. Take about 1/3 of the ingredients and blend them to a soup texture
  3. In your blender, add to your soupy mix:
    1. 2 tablespoons balsamic vinegar
    2. 2 table spoons olive oil
    3. part of or a whole spicy pepper
    4. 2 cloves of garlic (or more f you want?!)
    5. Salt and pepper to taste 1 teaspoon  of each to start and you can add more as you go along
  4. Combine everything and refridgerate for at least an hour (or longer,  if you can stand it.) the longer it sits,  the more flavorful the taste. 
  5. Extra: when ready to eat I also added a cubed avocado and half a cup of leftover quinoa. 
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