Presented by Chef Michael Bowling Hot Box "Next Level Street Food"
4 large heirloom tomatoes, chopped 1 red pepper, diced 2 cucumbers, peeled & chopped 1/2 medium red onion, diced 1/8 cup fresh snipped cilantro 1/8 cup fresh snipped basil 1/4 cup balsamic vinegar 1/4 cup olive oil Tabasco or hot sauce, if desired
Combine all ingredients in a large bowl and refrigerate overnight. Using a hand mixer, puree all ingredients until smooth. Gazpacho will remain good for 2-3 days in the fridge. Stir well before serving.
This also makes a great salad. Don't puree the ingredients.