Thursday, July 19, 2018

Gazpacho

Yield: 8 cups

2 cups tomato juice (or tomato puree or vegetable cocktail)
4 roma tomatoes, cored, roughly chopped
1 red pepper, seeded, roughly chopped
1/2 cucumber, roughly chopped
1/4 cup sweet onion, roughly chopped
1 clove garlic, roughly chopped
2 tbsp lime juice
2 tbsp red wine vinegar
2 tbsp parsley, roughly chopped
1/2 tsp red pepper flakes
salt and pepper
optional garnish: chopped peppers, avocado, green onion, olive oil, croutons

1. In a blender, combine tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, red wine vinegar, and parsley. Blend until smooth.
2. Add in the seasonings and blend again. Taste and adjust. 
3. Pour into a glass jar and secure lid. Chill for 3 to 4 hours, or overnight.
4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings. Leftovers will keep in the fridge for up to 3 days.


http://ohsheglows.com/2011/05/20/gazpacho/

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