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Garden Gazpacho

Chef.Foodie's picture
Ingredients
  Green onions 5
  Garlic 1 Clove (5 gm)
  Red bell pepper 1 Large, seeded (Or Green)
  Cucumber 1 Large, peeled, seeded, and cut into chunks
  Tomatoes 2 Large, cut into eighths and seeded
  Canned sliced ripe olives 2 1⁄4 Ounce, drained well (1 Can)
  Lime juice 1⁄4 Cup (4 tbs)
  Chili seasoned tomato cocktail 1 Quart (1 Jar)
  Oregano leaves 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Liquid hot pepper seasoning To Taste
  Lime wedges 4
Directions

Insert slicing disc.
Slice onions.
Transfer to a large bowl.
Change to metal blade.
Mince garlic; leave in work bowl.
Coarsely chop bell pepper; add pepper and garlic to onions.
Place cucumber in work bowl; process, using on-off pulses, until coarsely chopped.
Add to onion mixture.
Coarsely chop tomatoes.
Add tomatoes to onion mixture with olives, lime juice, tomato cocktail, oregano, and cumin.
Season to taste with hot pepper seasoning.
Cover and refrigerate until cold (at least 1 hour or until next day).
Ladle into small bowls.
Pass lime wedges at the table.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
60 Minutes

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