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Meatless Monday: Chile Gazpacho

Meatless Monday: Chile Gazpacho

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What's better than a nice cold soup on a hot summer day? Not much. Here's a quick & easy recipe to get the perfect cherry tomatoe & chile gazpacho. 

What You'll Need:

1 pound ripe cherry tomatoes

2 medium cucumbers (peeled & chopped)

1 jalapeno chile (stemmed, seeded, deveined & chopped)

1 serranto chile (stemmed, seeded, deveined & chopped)

1 large shallot (chopped)

1 clove garlic (smashed)

2 tablespoons apple cider vinegar

2-3 teaspoons hot sauce

1 1/2 teaspoons salt

How You'll Do It:

1. Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender.

2. Blend until smooth.

3. Taste and adjust the seasoning with salt.

4. Refrigerate for 2 hours until ready to serve!

image & recipe via foodnetwork.com

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