The Gleaner Cookbook: Hot Summer Night Gazpacho

Amidst the heat of midsummer, tomatoes are now in season—and what better recipe than gazpacho for those nights when you cannot imagine turning on an appliance in your kitchen!

Ingredients:
3 - 4 ripe tomatoes, quartered
1 onion peeled and quartered
3 - 5 cloves of garlic, peeled

1 onion finely chopped
1 green bell pepper, finely chopped
2 red bell pepper, finely chopped
1 - 2 cucumbers, finely chopped

1 - 2 tsp Cholula Hot Sauce
1 tbsp balsamic vinegar
1 tbsp olive oil
Salt and pepper

Preparation:
Place tomatoes, quartered onions and garlic in a blender and puree.  Add Cholula, vinegar, oil, salt and pepper and mix throughly.
Combine puree with chopped vegetables and adjust seasoning as needed.

Serve chilled with a crusty bread.