Claudia’s Summer Gazpacho

(Recipe provided by listener Claudia Garber)

Ingredients

• 1 yellow bell pepper
• Handful of basil (6 to 7 leaves)
• 1/2 jalapeno, seeded
• 1 cucumber, peeled & cut into chunks
• 1 white sweet onion cut into quarters
• 2 cloves of garlic
• 1 cup of water
• 2 tbsp extra virgin oil
• 2 tbsp white vinegar
• 4-5 ripe tomatoes, cut in halves
• Sea salt & pepper to taste

Directions

1. Combine all ingredients except tomatoes in a blender and blend on the “chop” setting.
2. Add tomatoes & pulse until desired consistency.
3. Season with salt & pepper to taste.
4. Store in refrigerator overnight.
5. This can be served cold or hot.