2# mixed cherry or grape tomatoes
6 mini peppers or 1 green bell pepper
4 mini English cucumbers
5 lg. cloves garlic
2 med. carrots
6 green onions
3/4c Spanish* EVOO
3/4c white wine vinegar
1t sugar
2t garlic salt
1t lemon pepper
1/2t cayenne pepper
2-3t fresh ground black pepper
5 big leaves of fresh Genovese basil
Blend all of this, a little at a time, then whisk together. If you like it with more texture, you could use a food processor to keep it a little chunkier.
Today, as I was making this, I remembered I bought some fresh spinach and cheese ravioli the other day at Costco. That sounded really good on this cool evening!
So, instead of just having a bowl of fresh, cold gazpacho, I decided to heat a little over the simmered pasta, topped with grated Manchego (sheep's milk cheese) and a little fresh, chopped, basil. Oh my. . .Now this will be my dual purpose go-to for an interesting Spanish-Portugese cold summer soup, or heated as a pasta sauce. Can't go wrong either way!
Just follow your current craving! . .Lin
*or any good quality extra virgin olive oil from ONE country - not multiple sources
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