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TOMATO AND YELLOW PEPPER GAZPACHO

Sam the Cooking Guy: Just a Bunch of Recipes
by Sam Zien
I know what you're thinking: cold soup is a foo-foo dainty little thing that belongs at a ladies' garden party Don't be hatin'—this is the perfect outside food that's big, full of flavor, and deserves to be made. Throw everything in a food processor, and you're a genius. I like to grill a bunch of huge shrimp to serve alongside this.
Serves 6


Ingredients
• 2 yellow bell peppers, seeded and cut into big chunks
• 4 ripe medium-sized tomatoes, quartered and seeded
• 2 medium-sized cucumbers, peeled, split lengthwise, seeds scooped out, and cut into big chunks
• 1/2 large yellow onion, cut into big chunks
• 3 cloves garlic
• 2 tablespoons hot sauce (I like Cholula hot sauce, which is actually readily available as your beloved Tabasco)
• 1 cup fresh cilantro save a little for garnish
• 4 ounces Bloody Mary mix, if you have it (or tomato juice would be just fine)
• Kosher salt and freshly ground black pepper to taste


Directions
The key is to blend everything, so if you can fit everything in the food processor the first time, go ahead and blend until smooth but still a bit chunky.

If you need to, do it in 2 shifts - eventually everything will fit for a final whiz. But don't mix too much - chunky is the way to go.

Serve with a little finely chopped cilantro on top.