Description

This is a Light and Versatile no-cook dish. A refreshing cold soup of blended tomatoes, cucumbers, onions, and peppers. Served with an Heirloom Tomato Salad and Great for the summer when the produce is at it's Best. Can be served with grilled chicken, shrimp, or what ever you like.

Ingredients

• 3/4  Cup(s) Olive Oil, good quality
1
• 1  Cup(s) Red Pepper, sliced
2
• 1  Cup(s) Red Onion, sliced
3
• 1  Cup(s) Cucumbers, peeled and seeded
4
• 1  Cup(s) Tomatoes, diced
5
• 4  Cup(s) Tomato Juice
6
• 2  Table Spoon(s) Red Wine Vinegar
7
• 2  Tea Spoon(s) Tabasco
8
• 2  Table Spoon(s) Fresh Lemon Juice
9
• 1  Tea Spoon(s) Sea Salt
10
• 3  Table Spoon(s) Micro Greens or Chiffonade Greens
11

Directions

1. Place all vegetables in a blender
2. Add vinegar, lemon juice, tabasco and sea salt and blend until smooth
3. Slowly add in olive oil while blending
4. Place the gazpacho in a bowl
5. Place tomato salad to one side and wedge of cheese on the other
6. Top with micro greens and drizzle with extra virgin olive oil