Red Pepper Gazpacho

I'm usually not a gazpacho person, mainly because I'm not a cucumber person.  But I got introduced to the idea of using other veggies to make a yummy gazpacho a year or so ago, and I really like the concept.  I've used this gazpacho as a dressing on a nice summer pasta salad, but you could also use it as a marinade for chicken, a salad dressing, or as just a cold soup.

Red Pepper Gazpacho:

 

Ingredients: 

• 2 large red peppers
• 1 medium yellow onion
• 1 medium tomato
• 1/2 medium cucumber, peeled
• 2-3 cloves garlic
• Olive oil 
• Lemon juice
• Salt
• Cayenne pepper

Directions:

1. Roughly chop veggies and garlic and add to bowl.
2. Add a bit of olive oil (I start with about 2 tablespoons) and lemon juice (again, start with about 2 tablespoons) and blend with immersion blender. 
3. Add lemon and/or olive oil, as needed, until mixture reaches desired consistency. If you like your gazpacho on the lemon-y side, add more lemon.  If you want it a bit less acidic, just go with the olive oil.  You can make it as thick or as thin as you want. 
4. Add salt and cayenne to taste. 
5. Store in the refrigerator for up to two weeks, or free for later use. 

 Enjoy!