Gazpacho

Have I mentioned how much I love recipes where the entire directions consist of:

1. Throw stuff in the blender

2. Blend


There were tomatoes in the scratch-and-dent section at the farmers' market yesterday for $.99/lb. When they're going in a blender, it doesn't matter if they're pretty! This recipe courtesy of my friend Jason, who made us a delicious dinner on Saturday.

Gazpacho
In a blender or food processor, blend:
1 slice bread, crust removed
2 cloves garlic
2 t salt
2 T sherry vinegar
1 t sugar
1/2 t ground cumin
1 red onion, skin removed
1 red bell pepper, stem and seeds removed
1 jalapeno, stem and seeds removed
1 skinned cucumber
2.5 lbs tomatoes
1 c. water
1/4 c. olive oil

chill until cold (about 3 hours)


Pour into bowls; garnish with a drizzle of olive oil.

I modified it a little, using what I had in the fridge, substituting a pita for the slice of bread and some red pepper flakes for the jalapeno. It was still delicious.