We live in a great apartment for most of the year. We have a view of the sound, a roof-top garden, and we’re centrally located in the heart of West Seattle. We even have a fireplace for those especially dark and cold nights. But in the summer? No AC, minimal ventilation, and 80’s era blinds that can’t begin to keep out the heat. Feeling trapped in our 90° apartment, gazpacho seemed like the perfect way to cool down.
1 English cucumber
4 plum tomatoes
2-3 bell peppers (red, green, yellow)
2-3 cloves garlic
1/8 red onion
1 bottle of tomato juice (32 oz.)
1/4 cup champagne vinegar
1/4 cup good olive oil
Salt & Pepper
Avocado (for garnish)
Chop all the ingredients into small pieces. Add to a large bowl and top with tomato juice, vinegar, olive oil, lime juice, and hot sauce. We like the chunky pieces but you can purée with a food processor or bur mixer, if desired. Top with avocado and enjoy!