This gazpacho was a diversion from our normal recipe, but was still quite tasty. Here’s what went in it:
- 2 large heirloom tomatoes, strained to remove seeds
- 1/2 container of grape tomatoes
- 3 small cucumbers, seeds removed
- 1/4 of a green bell pepper
- 1/4 of a red bell pepper
- 1/3 cup roasted red peppers from a jar/can or roasted tomatoes
- juice from 1/2 a lime
- 1/2t cumin
- 1/2t black pepper
- 1/4t cayenne
- Salt to taste
- 1t Worcestershire
- 1 cup canned or frozen corn
- 1 can black beans or chickpeas
Add everything except corn and beans to blender/food processor/emulsion blender and pulverize! Give your machinery a head start, of course, by chopping the veggies into rough cubes. Once you have your spices and salt to the desired levels, stir the corn and beans in. Let cool in refrigerator for a few hours.
