Gazpacho!

This is seriously the best gazpacho ever! It's creamy (without a drop of cream), silky smooth and oh so tasty! It's been adapted from a recipe I found last summer on Katie Lee's blog and it's a family favorite. It's good for using up all those tomatoes in your garden or those beautiful heirloom tomatoes at the farmer's market!

1 blender full of tomatoes (mixed colors and different kinds of tomatoes is okay)

1/4c vinegar (I like using red wine vinegar)

1/4c-1/2c olive oil (do not leave this out - it's what makes the gazpacho so silky smooth!)

1 clove garlic

1/2c breadcrumbs

1/2 tsp salt

1/2 tsp ground pepper

hot sauce to taste

Puree everything in the blender. Pour into bowl and refrigerate for a few hours - it'll thicken up a bit! I like serving gazpacho with garlic bread.

gazpacho with garlic bread - the orange color is from the reddish gold heirloom tomatoes I used

someone loves gazpacho!