COOKIN’ WITH KILOWATTS 11 GIFT CARD WINNER Traditional Light Spanish Gazpacho Lucia S. Seattle “This is a Spanish summer staple which requires no heating elements, easy to make will last quite a few days.” Rinse tomatoes, cut in 3-4 pieces each. Peel the onion and chop into 5-6 pieces. Peel the cucumber, cut in half. Place all ingredients in the food processor or blender. Once creamy, pour it in a jar and let it chill in your fridge. 5 lbs ripe tomatoes (you might need to let them ripen for a few days at room temperature) 1 cucumber 1 medium to large sized white or sweet onion Salt Olive oil Vinegar (I use white vinegar, but you can play around with different types) A minute or two in a food processor or blender