Shannon’s New Gazpacho

(original recipe by Frederic Patenaude)

• 2-3 ripe medium tomatoes, or 1 and 1/2 pint of cherry tomatoes 

• 5-6 sun-dried tomatoes (soak 1-2 hours in advance)

• 1/2 red bell pepper

• 1/2 cup fresh basil,

• chopped 1 cup cucumber

• juice from 1 lime

• 1/2 clove garlic (optional)

• pinch cayenne pepper (optional)

• ¼ cup of chopped red onion

Instructions: 

• In the blender, first go the tomatoes and (pre-soaked) sun dried tomatoes. 

• Then add in the other ingredients in the order listed, except for the red onion, which you’ll use to garnish your soup. 

• Try to blend the last ingredients (after you’ve blended the tomatoes and sundried tomatoes) just enough so it’s liquid, but still chunky.

• Added pinch of pinch sea salt, and some black pepper 

• You can eat right away, but I found it tasted even better after it had been in the fridge for a few hours