gazpacho soup weston

gsschulte

2 lbs tomatoes, quartered

½ lb strawberries, halved (stems & leaves removed)

½ English cucumber, cubed

1 red bell pepper, roughly chopped

1 onion, roughly chopped

1 jalapeno, sliced

1 garlic clove, roughly chopped

1 tablespoon apple cider vinegar

2 teaspoons salt

1 avocado, sliced (for garnish)

Use your Tomato Press with the standard (included) screen to juice the tomatoes and strawberries.

Remove the standard screen and replace it with the Salsa Screen. Load the Tomato Press with the cucumber, pepper, onion, jalapeno and garlic, then turn the handle (you will need to use a bit more force this time).

Combine the tomato & strawberry juice with this puree. Stir in the vinegar and salt.

Chill in the fridge for a few hours before serving. Serve with avocado slices (optional).

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