Breakfast Gazpacho
Ingredients
- 1 lb. very ripe tomatoes
- 1 1/2 C. cucumber chunked, peeled and seeded
- 1/2 C. copped bell pepper
- A handful of parsley
- 1 medium clove garlic
- 1/4 tsp. cumin (rounded measure)
- 1/2 tsp. salt (rounded measure)
- 1 tsp. red wine vinegar or cider vinegar
- 1 tsp. light honey
- 2 tsp. fresh lemon juice
- 1 Tbs. extra virgin olive oil
- Cayenne
Directions
Core the tomatoes, and cut them into large chunks. (Peeling and seeding are unnecessary). Place the tomatoes in a blender or food processor with all the remaining ingredients except the cayenne. Puree until it is as smooth as you like it. Transfer to a container, and add cayenne to taste. Cover and chill. Serve cold.
