Jen LeBow’s Gazpacho Recipe

Jen LeBow’s Gazpacho

 

Using a food processor, lightly puree and put into large bowl:

1 ½ medium cucumbers

2 red peppers

1-2 T onion, depending on taste

2 stalks celery

1 carrot

3 minced garlic cloves

 

Drain 3 14.5 oz. cans diced tomatos and pour the liquid into the large bowl.

Using a food processor, lightly puree and add to the bowl:

3 cans of drained tomatos

 

Add to the bowl and mix well:

¼ cup olive oil

3 T good quality balsamic vinegar

¼ cup chopped fresh cilantro

Salt and pepper to taste