We are having an Indian summer out here on California this week and it is just top darn hot to cook today! So I whipped up one my favorite gazpacho recipes this morning. I like to top with some sliced almonds or nuts to add some crunch.
2 lbs tomatoes, cores and cut in large chunks
2 Persian cucumbers, cut into chunks
1 onion cut into chunks
2 garlic cloves
2 Anaheim peppers or bell pepper
3 TBSP sherry vinegar
In a blender or food processor blend/chop all the ingredients. Combine into a large bowl or pitcher and chill for 3 to 8 hours.
1 WW PP per serving