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CHUNKY GAZPACHO



Hello everyone! Gazpacho is the perfect dish on a hot summers day. It's light and refreshing, savory and satisfying. It's the kind of dish that gets better the longer it sits, so any leftovers will be super flavorful. I like my Gazpacho on the chunky side but you can make it smoother if you prefer that consistency.

I usually serve Gazpacho with some toasted bread brushed with extra virgin olive oil and cut up avocado. The crunchiness of the bread dipped into the savory Gazpacho and the smooth and creamy avocado is the perfect combination of flavors and textures.


GAZPACHO

Ingredients:

6 lg. ripe tomatoes, cut into chunks
1 English cucumber, cut into chunks
2 celery stalks, cut into chunks
1 green pepper, cut into chunks
1/2 yellow pepper, cut into chunks
1/2 medium red onion, cut into chunks
1 handful fresh basil leaves
1-2 garlic cloves
1 cup water
1/3 cup extra virgin olive oil
2 tbsp. red wine vinegar
A pinch of chili flakes (optional-more or less to your taste)
Salt & freshly cracked black pepper (adjust to your taste)

1. In a blender or food processor add all the ingredients and blend until desired consistency is reached.
2. Adjust seasoning. Chill before serving.

Serve with hot sauce for anyone who likes more heat! Enjoy!

CHELSEA

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