Gazpacho

Gazpacho
Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2 1/2

    pounds vine-ripened chopped (or canned tomatoes)

  • 1

    medium green bell pepper chopped

  • 1

    medium red bell pepper chopped

  • 1

    small onion chopped

  • 1

    medium cucumber peeled, seeded, and chopped

  • 2

    large garlic cloves minced, and mashed to a paste with

  • 3/4

    teaspoon salt

  • 3

    tablespoons red-wine vinegar or to taste

  • 1

    tablespoon olive oil

  • Ice water or tomato juice for thinning soup

  • GARNISHES:

  • Croutons

  • Finely-diced tomato

  • Finely-diced green bell pepper

  • Finely-diced and cucumber

Directions

In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight. Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning. This recipe yields 4 1/2 cups.

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