Chef Chris Prosperi shares his favorite recipe for a blender gazpacho.
- 3 ripe tomatoes cut in half
- 2 cucumbers cut into chunks
- ½ cup cilantro
- 1 piece scallion
- 1 jalapeno, seeded
- 1 green pepper seeded and chopped
- ½ cup red wine vinegar
- ¾ cup good olive oil
- Salt and pepper to taste
Place all the ingredients in the beeper of a blender and turn on high.
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Blend until smooth. Adjust seasonings with salt and pepper. Pour into chilled bowls.