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easy gazpacho recipe (cold summer soup)

Servings 2

Ingredients

  • 2 to matoes
  • ½ green pepper
  • 6 inch length of cucumber peeled.
  • 2 cloves garlic
  • 1 tablespoon honey
  • 1 tablespoon vinegar I recommend balsamic, or red wine vinegar
  • ¼ cup red wine optional
  • 2 teaspoons salt
  • 2 tablespoons olive oil

Instructions

  • Place all veggies in the food processor or blender and puree until blended.
  • Mix remaining ingredients in.
  • Taste and add additional salt, honey, and vinegar to your liking.
  • Place in the fridge for at least 1 hour prior to serving.
  • Serve with Barbecue Goldfish Puffs