Meatless Monday: Chile Gazpacho
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