Gazpacho

Total Time:
25 min
Prep:
25 min

Yield:
4 1/2 cups
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 1/2 pounds vine-ripened or canned tomatoes, chopped
  • 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 tablespoons olive oil
  • Ice water or tomato juice for thinning soup
  • Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish
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.


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    This recipe is featured in:

    Healthy International Recipes