Gazpacho To Go

Serves 6-8

Ingredients

• 3# or about 15 Roma tomatoes
• 2 jalapenos
• 1 Anaheim pepper

Split all lengthwise and seed peppers. Smoke* for about 45 minutes.

Chop and place in blender along with the following:

• 1 chopped onion
• 2 celery stalks, chopped
• 2 large cucumbers, peeled, seeded and chopped
• 2 garlic cloves or 1 t minced
• 1 c cilantro leaves, chopped
• 2 T fresh basil leaves or 1 t dried
• 2 T lime juice (1-2 limes)
• ¼ c olive oil
• 2T balsamic vinegar
• 2 t sugar
• 1 t cumin
• Salt & pepper to taste
• Underwood Ranches Sriracha to taste – 1 to 2 t or 3 to 4 squirts

*If you do not have access to a smoker, add 1 t of smoked paprika to the mixture.

Optional: extra celery stalks, crumbled bacon

1. Blend all the ingredients in a blender/processor until pureed or a smooth consistency, about 20-30 seconds. (Pulse if you want the chunkiness instead.)
2. Taste for seasonings and heat level with more salt and UR Sriracha as needed.
3. The mixture should be the consistency of a milkshake with a homogenous texture.
4. Chill in the refrigerator for about 2 hours.
5. Pour into a large glass (or a To Go mug) with a tall celery stick as a garnish and sprinkle with bacon if desired.
6. For a Stay at Home soup/beverage, you can add a shot or two of your favorite spirit.

Karen 7.19.2020