Cook it: gazpacho 

27 Jul


get it:

4 vine ripe tomatoes, skin removed and chopped

1/2 cucumber, diced

1/2 green pepper, diced

1/4c red wine vinegar

1/4c olive oil

1 tbsp black pepper

1 tbsp garlic powder (we love bolners fiesta brand)

2 c zing zang bloody mary mix

6-46 dashes of tabasco

make it:

prep all your ingredients. Put them all in a bowl.  add more of what you like and less of what you don’t. mix well.

cover and put in fridge for at least a couple hours – these folks need to spend time getting to know each other in the bowl.

when ready to serve, you can serve as-is or puree half of it in blender and pour it back in the bowl. Gives it a more soup-like texture but with some chunks.  serve in a bowl with dollop of sour cream, some croutons and chopped scallions.

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