Gazpacho from scratch

Food processors aren't designed to hold large volumes of liquid! If the liquid level rises above the spindle in the center, your gazpacho will start to leak out all over your countertop. So make sure to blend the vegetables in smaller batches and transfer them to a secondary container.

Gazpacho
serves 4-6

Working in batches, blend until smooth in a food processor:
2 medium red bell peppers, seeded and roughly chopped
tops of one bunch of green onions

1 large cucumber, peeled and roughly chopped
4-5 medium ripe tomatoes, quartered

Transfer each batch of blended vegetables into one large container. Stir to combine.

Add and process until combined:
1-2 cups of blended vegetables

1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tbsp salt

5 dashes hot sauce

Return contents of blender to the larger container and stir until evenly mixed. Adjust seasoning to taste.

Refrigerate until cool. Garnish with croutons and small diced vegetables for texture (e.g. bell pepper, onion, cucumber) just before serving.