Gazpacho

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Aug. 29, 2015

Have lots of vegetables, or just want something great to serve at the start of a meal? Try this cold soup that uses tomatoes, cucumbers, onions and red bell peppers fresh from your garden, or your local farmers market.

Ingredients

English cucumbers 2 , chopped roughly
Red bell peppers 3 , seeded and rough chopped
Plum tomatoes 6 , roughly chopped
Red onion 1 Large , roughly chopped
Garlic cloves 6 , minced
Flat leaf parsley 1/4 Cup (4 tbs) , chopped finely
Tomato juice 48 Ounce
Red wine vinegar 1/2 Cup (8 tbs)
Olive oil 1/2 Cup (8 tbs)
Kosher salt 1 Tablespoon
Pepper To Taste

Directions

MAKING

1.  In a food processor jar, add tomatoes, onion, red pepper and cucumbers. Pulse them together.

2.  In a large bowl transfer the mixture and add garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well.

3.  Place in the refrigerator and allow to chill.

 

SERVING

4.  Ladle in to serving bowls and serve fresh.

Recipe Summary

Difficulty Level: Easy
Servings: 6