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Gazpacho

Veggie.Lover's picture
Ingredients
  Cucumber 1 , finely chopped, peeled if desired
  Onion 1 , finely chopped
  Green bell pepper 1 , coarsely chopped
  Ripe tomatoes 2 , coarsely chopped, peeled if desired
  Tomato juice 4 Cup (64 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Apple cider vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Tamari/Soy sauce 2 Tablespoon
  Chopped fresh parsley/2 teaspoons dried parsley 2 Tablespoon
  Garlic clove 1 Large, pressed
  Hot pepper sauce 1 Dash (Or To Taste)
Directions

Combine ingredients in a bowl and chill in refrigerator for several hours. For a classic touch, puree half the mixture in a blender or food processor, then return it to the rest of the soup.
Serve cold, garnished with a half slice of lemon on the rim of each soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Feel: 
Cool
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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