Gazpacho

1/4 c apple cider vinegar

2 c vegetable stock

1/2 # Roma tomatoes, chopped

1 c cucumber, diced

4 garlic cloves, crushed

Sea salt and black pepper to taste

Directions

1. combine all ingredients
2. cover and refrigerate, marinating overnight
3. puree the marinated ingredients in a blender, working in batches if necessary
4. adjust seasoning with salt and pepper
5. chill the soup thoroughly before serving