Basic Gazpacho

Ingredients (use vegan versions):

• 1/2 cucumber, cut into chunks
• 4 ripe medium tomatoes (I use Roma tomatoes)
• 1/2 bell pepper, cored, seeded and cut into chunks
• 1/4 yellow onion, cut into chunks
• 1 clove garlic, chopped
• 3 tablespoon vegan wine vinegar
• pinch of oregano
• salt and pepper to taste

Directions:

At this time of the year, few things are more refreshing than a big bowl of cold Gazpacho, a cold soup originally from Spain. Easy to prepare and highly recommended for lunch or dinner.

Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil.

Makes 1 serving.