Esme's Recipe Book

Gazpacho

Serves 4

Ingredients

4 tomatoes, diced

1 medium white onion, diced

2 garlic gloves, peeled and minced

3 cups distilled water

raw apple cider vinegar to taste

lemon juice to taste

1 cucumber, peeled and chopped

4 tablespoons freshly chopped cilantro (optional)

1 scallion (green part), finely chopped, for garnish

1 red bell pepper, seeded, cored, and diced (optional)

1 table spoon raw virgin olive oil

1⁄4 cup mango, diced in small cubes

Directions

1. Place the tomatoes, onion, garlic, water, vinegar, lemon juice, cucumber and cilantro
   in a blender and purée.


2. Strain (vegetable press is easiest) to remove any vegetable pieces and pits that are
   not fully liquefied. (if you have a juicer, you can also put all ingredients in the juicer,
   using a coarse screen).


3. Chill overnight, if time permits.


4. Before serving, sprinkle the chopped scallions, olive oil, some finely cut cilantro and


5. mango over the top of the gazpacho.

Tip

• In stead of red bell pepper, mango and cilantro, you could also use pesto (as a
  topping.