PALEO, KETO, GLUTEN FREE, VEGETARIAN, DAIRY FREE, VEGAN
Makes 6 generous servings
We lived in Belgium when I was small and my mom starting making gazpacho from the “American Women’s Cook Book” -a vintage classic cookbook first published in 1938. If you have an abundance of tomatoes right now, this is quite possibly the prefect summer lunch or supper. The flavors are even more amazing served the next day.
1 english cucumber, unpeeled
1 red bell pepper
4 medium sized tomatoes
1 small red onion
3 cloves of garlic, minced
3 cups of tomato juice
¼ cup apple cider vinegar
¼ cup olive oil
salt and pepper to taste
Rough chop cucumber, red pepper, and tomatoes into 1 to 2 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until coarsely chopped. Don’t over process- the veggies should still be a bit coarse.
After each vegetable is processed, combine them in a large bowl. Add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving.
Garnish with diced portions of each vegetable.