Gazpacho

• 1 anaheim chili, seeded and cut in quarters (mild)
• 1 cup cucumber, peeled and cut in quaters
• 2 garlic cloves, peeled
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 3 tomatoes, ripe, cored and quartered
• crouton, for garnish

1. Place chili pepper, cucmber, garlic, balsamic vinegar and salt in Mini Master Prep Bowl.
2. Secure top and pulse in 5-7 quick bursts umtil pepper and cucmber begin to break up.
3. Remove top and use a spoon to push mixture down, away from the walls of the bowl.
4. Add tomatoes, re-secure top and pulse for 5 seconds, until all ingredients are well combined, but not liquified.
5. Serve chilled, topped with crouton.

anaheim chili, cucumber, garlic, balsamic vinegar, salt, tomatoes

Taken from www.food.com/recipe/gazpacho-399869 (may not work)