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!
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
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.