This is a recipe I found online from Alton Brown and adapted it. For instance, he recommends peeling the tomatoes and cucumbers – I kept them on. He recommends a tomato juice base, I used chicken broth instead. It came out great! It has lots of strong onion-garlic flavor, and is full of wonderful veggie freshness. Makes 1 large smoothie (or bowl of gazpacho).

2 medium, vine-ripened tomatoes
1/2 c cucumber
1/4 c chopped red pepper (I actually used yellow)
1/4 c chopped red onion (I actually used two small shallots)
1 small jalapeno (I skipped this – just because I didn’t have any)
1 medium garlic clove
2 T olive oil (I only used 1/2 T)
1 lime, juiced
1 t balsamic vinegar
1 t worcestershire sauce
1/4 t cumin
1/2 t salt
pinch of black pepper
1/2 – 1 c chicken broth – just enough to make it liquidy

Alton recommends chopping everything like a regular soup recipe, combining it in a bowl and then pureeing just half of it. I didn’t bother with all that, I just dumped it all in the blender and gave it a quick whirl. Long enough to chop everything, but short enough that it was still chunky like soup.

Next time, I’ll chop it on medium speed – high speed made it a tad frothy!


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