20 Feb 2010
|Chicken broth||125 Milliliter, chilled (1/2 Cup)|
|Garlic||1 Clove (5 gm), quartered|
|Onion||1⁄2 Small, diced|
|Green pepper||1⁄2 , seeded and cut in 1-inch, 2.5 centimeter pieces|
|Canned tomatoes||16 Ounce, cut in pieces (1 Can, 454 Gram)|
|Cucumber||1 Small, pared, seeded, and sliced|
|Salt||1 Teaspoon (5 Milliliter)|
|Basil leaves||1⁄2 Teaspoon (2 Milliliter)|
|Freshly ground pepper||1⁄4 Teaspoon (1 Milliliter)|
|Wine vinegar||45 Milliliter (3 Tablespoon)|
|Olive oil||30 Milliliter (2 Tablespoon)|
Put all ingredients into blender container.
Cover and process 2 cycles at BLEND to coarsely chop vegetables.
Chill before serving.
If desired, thin soup with chilled chicken broth.
Blender Gazpacho Recipe