Puréed Gazpacho with Flower Garnish Recipe | Veggie Fest

Ingredients

• 2 pounds (approximately) ripe organic tomatoes, cored and roughly cut into chunks
• 1 jalapeño pepper, cored, seeded and cut into chunks
• 1 cucumber, 6-8 inches long, peeled and cut into chunks
• 1 small red onion, peeled and cut into chunks
• ½ cup green bell pepper cut into chunks
• ½ cup red bell pepper cut into chunks
• 1 clove garlic, peeled
• 3-4 leaves fresh basil (to taste)
• 3 tablespoons extra-virgin olive oil, optional
• 2 teaspoons lime juice
• 2 teaspoons salt (adjust to taste)
• 1 teaspoon sherry or apple cider vinegar (adjust to taste)
• ½ teaspoon ground cumin
• 1 pinch sugar
• Chives, minced
• Cucumbers, finely chopped
• Cherry tomatoes, halved
• Edible flowers
• Olive oil for drizzling