SLB GAZPACHO

It's peak tomato season now through October and our full-bodied gazpacho is easy, delicious and drinks like a meal.

Ingredients

2-2.5 cups good, ripe tomatoes

one 6-8" cucumber

one anaheim pepper, seeded and cored

one small red onion or part of an onion, peeled

one small garlic clove

Blend these together on high for about 2 minutes then add:

2 tsp rice wine vinegar

1 1/2 tsp salt or Bragg liquid aminos

1/2 cup EVOO

Blend and then refrigerate for six hours or overnight. Enjoy!