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Summertime Gazpacho

Veg.with.Lisa's picture
Ingredients
  Garlic clove 1 Medium, chopped
  Shrimp 1 Medium (optional toppings)
  Egg 1 Medium, hard-cooked, chopped (optional toppings)
  Red chili flakes 1 Teaspoon, crushed (use as per taste)
  Black pepper 1 Teaspoon, freshly ground
  Sea salt 1 Teaspoon
  Balsamic vinegar 1 Tablespoon
  White vinegar 3 Tablespoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Ripe red tomatoes 1 Pound, cored and chopped into chunks (peel if you like)
  Cucumber 1 Cup (16 tbs), peeled, seeded and chopped
  Green bell pepper 1 Cup (16 tbs)
  Crab meat 1 Medium (optional toppings)
Directions

MAKING
1. In a blender put garlic and pulse a few times.
2. Add bell pepper and pulse, then add the cucumber and pulse a few more times.
3. Add tomatoes, olive oil, vinegars and salt and blend until just combined without letting it to liquify.
4. Add black pepper and crushed red chili flakes to taste.
5. Chill at least 2 hours.

SERVING
6. Serve cold in individual soup bowls drizzled with olive oil and topped with any additional toppings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Interest: 
Summer
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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