The flexitarian prescription

Truth be told, you don’t really need a recipe for gazpacho. I mean all you really need to know is that one, it’s fun to say; two, it’s easy to make; three, it’s LOADED with VEGETABLES; and four, it doubles as salsa … queso optional : ) Alas, I’ll share with you the way I like to make it—note, I like mine to be a touch spicy (like salsa) and chunky. But, hey, you do you!

Gazpacho

PREP TIME: 10 minutes | “COOK” TIME: 5 minutes

Makes about 3 cups

• 1 tsp sugar, optional
• 4-5 medium sized tomatoes (some people take the skins off, alas I don’t have time for that)
• 1/2 yellow onion
• 2 cucumbers, peeled and seeds removed
• 1/2 orange or yellow pepper
• 1 red pepper
• 1 medium jalapeño, seeds removed
• 3-4 cloves of garlic
• 1/2 cup (or so) of fresh cilantro
• salt and pepper to taste

One at a time, drop ingredients into a food processor and, well, and process : ) That’s pretty much it. AMAZING served with eggs, cottage cheese, or any kind of main course shrimp dish. Oh, and did I mention it doubles as salsa? Enjoy!