Ingredients
- 1 clove garlic, minced
- 1 tsp coarse salt
- ¼ tsp red pepper flakes
- ¼ tsp dried oregano
- ½ onion, coarsely chopped into chunks
- 1 jalapeno pepper, seeds and veins removed and cut into quarters
- ½ cup fresh basil leaves
- juice of 1 lemon
- ¼ cup water
- ⅛ cup olive oil
- ⅛ cup red wine vinegar
- 4 ripe tomatoes, coarsely chopped
- 1 green pepper, seeds and stem removed, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 medium cucumber, peel intact, coarsely chopped
- Fresh mint leaves for garnish
Instructions
- Combine garlic, salt, red pepper flakes, oregano, onion, jalapeno, basil, lemon juice, water, olive oil and vinegar in a food processor and process on high until well blended.
- Add 2 tomatoes, ½ green pepper, ½ stalk celery, and ½ cucumber and process until blended.
- Add remaining tomatoes, green pepper, celery and cucumber and pulse until mixed but coarse chunks remain. For well-blended gazpacho, instead of reserving vegetables to be added separately and pulsed, combine all and blend well.
- Transfer to refrigerator and let sit for at least 1 hour. Serve chilled, garnished with fresh mint leaves.
Find it online: https://drrania.com/recipes/garden-gazpacho/