Today’s recipe comes from a need to use up some ripe tomatoes and produce.
I found a bag of about six limes and a bag of about eight large jalapeno chilies.
This makes simple, refreshing appetizer for our desert summer weather.
Easy Gazpacho
1 onion, quartered
3 large jalapenos, seeded and quartered
4 ripe tomatoes
1 clove garlic
The juice of 1 lime
Salt to taste
1 lime quartered, reserved for garnish
In a blender put all ingredients except the lime for garnish. Blend until puréed. Serve immediately.
If making ahead, you will need to re-blend as the gazpacho separates over time.
Serves four
posted by betty fenar- palm desert/antebellum corespondent
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