72 | SIGNATURE MONTANA
INGREDIENTS:
• About 3, large ripe tomatoes, chopped
• 1/2 medium cucumber (garden fresh or English),
peeled and chopped
• 1/2 red bell pepper, chopped
• 1 Tbsp minced shallot
• 1 garlic clove, peeled
• 1/4 cup olive oil
• 2 Tbsp Sherry vinegar (or red wine vinegar)
• 3/4 tsp kosher salt
• 1/4 tsp smoked paprika
• 4 dashes of hot sauce (optional)
Classic Andalusia Gazpacho
INSTRUCTIONS:
1. Place all ingredients in a blender and blend to an almost smooth
puree. Taste and adjust salt as needed.
2. Refrigerate until cold, at least 2 hours, or overnight, if time allows.
3. Garnish with coarsely chopped veggies, a drizzle of olive oil, and
grilled or toasted bread. Add touches of fresh oregano, chives,
and/or basil, depending upon your preference.
