Summer Gazpacho

Hawt, hawt and humid…for–at least–the next 2 months.  Pretty much the only good thing that comes out of this oppressive weather is that it puts the wet and sticky kibosh on my face stuffing.  My belly begs, “Hold up, Chubster! Step away from anything hot, carb-ladden and heavy on the ‘ol digestion!”  I always listen to a protesting belly…so here you have it.  The easiest summer gazpacho.  Simple, quick, cool and light…and so very tasty and refreshing.

SUMMER GAZPACHO

Serves 6-8

1 cucumber (deseeded), rough chopped

6 tomatoes, rough chopped

1 red bell pepper, rough chopped

1 serrano chile (deseeded), rough chopped

2 teeth of garlic

1/3 cup of sherry vinegar

1/3 cup of olive oil

salt and pepper to taste

Directions

Rough chop all ingredients above and place in blender.  Add olive oil, sherry vinegar and salt and pepper to taste.  Blend well until smooth.  Pour in large bowl and refrigerate for at least 6 hours.  Serve thoroughly chilled and top with tomato and avocado garnish.