Gazpacho

"De gazpacho no hay empacho gazpacho! "    There’s never too much gazpacho!
– old Andulsian saying  

Ready in 20 minutes

Serves 4-6 people

Ingredients

4 Large, Fresh, Field Grown, VERY ripe tomatoes

4-8 Heaping Tablespoons of Spice Sisters Twisted Tomato Chutney

1 Long Italian Pepper (Carmine, Banana)

2 Kirby/Pickling or 1English Cucumber

½  Medium Red Onion or Scallions

¼ - ½ Cup  EVOO (extra virgin olive oil)

¼ Cup Sherry or Balsamic Vinegar

For Topping:  Fresh Cilantro, Freshly Ground Pepper, Coarse Sea Salt, Plain Yogurt, Croutons

Preparation

1. Rinse and dry veggies.
2. Core and coarsely chop tomatoes.  Reserve for blender.
3. Core and deseed pepper. Mince and reserve ⅓   Coarsely chop and reserve remainder for blender.
4. Mince ½ onion and reserve. Coarsely chop remainder and reserve for blender.
5. Remove ends from both cucumbers.  Mince 1 Kirby or ½ English (with skin if desired) and reserve.  Peel and coarsely chop remainder and reserve for blender
6. Add vinegar to blender. Slowly add oil to vinegar.
7. Add reserved veggies to blender and pulse a few times.
8. Add 2 Tablespoons of Twisted Tomato to blender.  Blend and taste, adding more to your taste.
9. Pulse blender until veggies reach desired consistency.  Some like it smooth as silk, others like it with more texture.
10. Chill soup and reserved veggies in separate containers for at least 1 hour.
11. Serve with a swirl of yogurt and whichever toppings you prefer.
12. Enjoy!