About Recipe

I’m not a fan of uncooked tomatoes, in fact I will go so far as to pick every last one out of my dish if they’re in it. Despite my distaste for them, this Gazpacho somehow makes my heart swoon. Summer’s nearing it’s end, but you still have time to make this amazingly refreshing dish. I served it with garlic bread. I recommend making it the day before and parking in the fridge for 24 hours. The longer it sits, the better it tastes! You’ll be using your food processor to do most of the chopping, so you can put this dish together in no time at all. Let’s get to it!

Ingredients