2 January, 2014
1 Tablespoon all natural apple cider vinegar
10-12 tablespoons of Olive oil
Salt to taste
Chop coriander avocado and pickles plus a garlic clove and put inside a blender
Blend in and carefully add oil until creamy, add water from the pickle jar if needed to blend. Note that the water from the pickles jar is high in sodium, so please taste the gazpacho before adding salt. It might not need it. save in a jar in the refrigerator.
This is good with any meat and can also be used as a dipping sauce.