Sarah’s Summer Gazpacho

Tangy, refreshing, amazing!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Quarter the tomatoes. Peel and quarter the onion. Half, destem and deseed the bell pepper. Peel and chop the cucumber. Peel and crush the garlic in a garlic press.

Step 2

Using a food processor, chop all the vegetables to a uniform small size.

Step 3

In a large BPA free (or glass) container with a tight fitting lid, mix the oil, vinegars, sauces and spices.

Step 4

Add the chopped vegetables to the container and mix thoroughly with a wooden spoon. Seal the container with the lid and refrigerate. (Best when refrigerated for several hours before serving and lasts in the fridge for several days.) Enjoy!