b'GA R D E N I N A G R I N D E R raw, vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTstand mixerI N G R E D I E N T S This is a raw vegan take on a tomato-based gazpacho. It is refreshing but also 6 tomatoes, medium hearty due to the olive oil and a garnish of avocado. The grinder attachment of agreen bell pepper red bell pepper stand mixer (like a KitchenAid) gets the perfect consistency of crushed vegetables1 cucumber, medium a food processor can be used but will make for a waterier gazpacho. carrot, medium1 stalk celery1 Tbsp diced red onion D I R E C T I O N S Core and quarter the tomatoes. Core and quarter the green and red bell peppers. Cut the cucumbers lengthwise into quarters. Cut at leastinch off the stems 1 piece ginger of the carrots, then cut in quarters lengthwise. Separate and clean the celery stalks.2 Tbsp apple cider vinegar Peel and cut the onion into quarters. Peel the ginger. 2 Tbsp extra-virgin olive oilsalt & pepper to taste After assembling the grinder attachment on the mixer, set up a catchment bowlthat fits snugly under the grinding plate, and lay a sheet of cling wrap loosely over the grinding plate and the top of the bowl. This will keep the area clean from splattersand prevent wastage.Place the apple cider vinegar in the catchment bowl. First process the ginger.Process the cucumbers, celery, and tomatoes, alternating to avoid clogging the chute with liquid. If necessary, use a piece of carrot to de-clog the grinder. Next, processthe bell peppers and onions, which should be less juicy and easier to grind.Add the salt and pepper to taste, then stir in the olive oil. Split into four bowls and if you like, garnish with fanned avocado and diced fresh tomato. N O T E If you use a metal spoon or fork, be sure to take it out before storing the gazpacho to avoid imparting a metallic flavor. 44 summer'