Nicky's Gazpacho

(This recipe makes 1 Quart)

On that hot summer day when it is too hot to eat, this is the perfect recipe! If you do not have a garden, stop by your local farmer’s roadside stand and grab the freshest ingredients that you can.

Ingredients:
3 Medium Tomatoes (Skinned and Seeded)
1 large Red Bell Pepper (Fire Roasted/ Skinned/ Seeded)
1/2 Ounce Fresh Garlic
1 Medium Cucumber (Peeled/ Seeded)
1/4 Ounce Italian Parsley (Fresh/ Leaves Only)
3.75 Ounces Red Onion
1 Tablespoon Olive Oil (Extra Virgin)
1 Teaspoon Lucini Vinegar (Pinot Grigio)
1/2 Teaspoon Black Pepper (Telicherry/ Fresh Ground)
1/4 Teaspoon Tabasco
1/2 Teaspoon Cumin (Ground)
1/2 Teaspoon Salt

Procedure:
- Place all of the ingredients in the blender and puree.
- Chill overnight.
- Enjoy!

Accompaniments:
I like to serve grilled/ chilled seafood with gazpacho. I season the seafood with a little salt and fresh ground black pepper and brush it with a little olive oil. Grill it until it is done. Chill it for at least 1 hour. I add a little more olive oil, fresh chives, and fresh lemon thyme. I don’t use any other seasonings because you really get a great flavor combination with the seafood and gazpacho. I garnish mine with some chive blossoms, garlic chive blossoms, lemon thyme and chives.

Note:
I use B.R. Cohn extra virgin olive oil for this recipe.