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Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm

Recipes from The CUP

• 1/2 white onion
• 1 1/2 cucumbers - peeled & seeded
• 1 medium-size green bell pepper
• 6 large tomatoes - peeled
• 5 large cloves, garlic - peeled
• 23 ounces tomato juice
• 1/2 cup olive oil
• 3/4 teaspoon, chili powder
• Optional: 2 -3 tablespoons, Sherry wine vinegar, Kosher salt

In a food processor, or in a blender, process the reserved tomato with the garlic cloves until the garlic is finely minced. Add the olive oil and chili powder (and Sherry vinegar, if using) and blend thoroughly.
Add the pureed mixture to the chopped vegetables, blend well, then add tomato juice for color, and salt to taste. Chill well (for at least 4 hours) to allow flavors to blend, and taste again for seasoning before serving.

Many versions of gazpacho puree all the vegetables together, either roughly - leaving some chunky texture, or smoothly.

Additional Garnish and Variations: Sour cream (place a spoonful on top, serve alongside, OR whisk into gazpacho for a creamy soup), toasted garlic croutons, sliced avocado, fresh chopped basil or cilantro, chilled (cooked) crab or shrimp.

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