I tried to follow my mother’s recipe but she and I agreed it would be improved by using Ruf Acres Market’s new raw coconut vinegar.
Ingredients (for 6-8 people)
5 ripe tomatoes
1 green bell pepper
2 cloves of garlic
2 slices bread, gluten-free bread if required (adding bread is optional)
2tsp sea salt
1/4 cup olive oil
1TBS raw coconut vinegar
You can peel the tomatoes and the cucumbers (not required) and cut them into small pieces. Cut the peppers into small pieces too. Then, peel the garlic and place all the ingredients in a blender, add 2 cups of water, and blend. You can add water if you want a thinner gazpacho as you like.
Once bended, use a strainer to remove the larger pieces of vegetables and chill for 45-60 minutes before you serve.
When ready, serve the gazpacho in a glass.
Enjoy, feel & eat!