A chilled bowl of fresh gazpacho serves up the perfect meal for a hot summer afternoon.
2 tablespoons Melrose Organic Apple Cider Vinegar Original
½ cup extra virgin olive oil
1 cup tomato juice
6 large ripe tomatoes, coarsely chopped
2 green bell peppers, cored, seeded and coarsely chopped
1 large sweet onion, coarsely chopped
2 large cucumbers, peeled, seeded and coarsely chopped
6 cloves garlic,coarsely chopped
2 green chillies, coarsely chopped
1 tablespoon tabasco
salt, to taste
black pepper, to taste
½ cup fresh basil, chopped.
half avocado, coarsely chopped (for garnish)
Add the tomatoes, bell peppers, onion, cucumbers, garlic, green chillies, salt, pepper and basil into the liquid and stir well. In small batches puree the vegetable mixture by using a blender or a food processor but do not puree completely; the gazpacho should retain some texture.Refrigerate for 2 hours before serving.
When you are ready to serve, stir the soup and add more salt and pepper if need be and place it into soup bowls or short glasses.
Garnish it with some basil leaves and avocado.You can also add some chopped onion and a dollop of sour cream if you like.