Quick Gazpacho

1/2 English Cucumber, peeled
2 large Red Dog Farm Tomatoes, cored
1 medium Red Dog Farm red or green sweet pepper
1/2 cup chicken or vegetable stock
1 clove Garlic
2 tsp. lemon juice
1-2 Tbsp. olive oil
salt to taste
1-2 Tbsp. chopped Parsley, Cilantro, or Basil, or a mix
2 Tbsp. Red Onion, finely diced

Pulse the cucumber, tomato, pepper, and stock in the blender until combined. Blend longer for a creamier soup, shorter for a more chunky soup. Add the olive oil and pulse lightly to mix. Taste and adjust seasoning if necessary. Chill, and allow flavors to meld for at least half an hour. Pour into bowls and garnish with chopped herbs and onion. If you’re feeling fancy, you can garnish with avocado, or add a few ice cubes to the soup to make it more authentic.