BLENDER GAZPACHO

BLENDER GAZPACHO

PULSE:
3 large tomatoes, seeded and diced

1 red bell pepper, seeded and diced

1/2 small cucumber, seeded and diced

1 jalapeño, seeded and chopped
2 slices red onion (1-inch-thick)
2 cloves garlic

ADD:

1/2 cup cold tomato juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lime juice
1 tsp. sherry vinegar
2 Tbsp. each chopped fresh parsley and chives
Salt and black pepper to taste

SERVE:
Sour cream

Pulse 3 tomatoes, bell pepper, ½ cucumber, jalapeño, red onion, and garlic in a food processor until coarsely chopped.
Add tomato juice, oil, lime juice, vinegar, parsley, and chopped chives, then pulse until blended; season with salt and pepper and chill at least 3 hours.
Serve gazpacho with sour cream, diced tomatoes, diced cucumber, and minced chives.