Gazpacho

Prep Time: less than a minute

Servings: 1

Uploaded by:
   Warren Prince



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Ingredients   

Default
2 1/2poundsTomatoes
1 1/4poundsCucumber
1/2poundsPepper, Bell
2stalkCelery
2cloveGarlic
1eachPepper, Poblano Chile
3tablespoonTomato Paste
2teaspoonSalt
1/4poundOil, Olive 
1/2poundsPepper, Black
1tablespoonVinegar, Sherry Wine
2cupsTomato Juice

Instructions

1. 

skin and seed the tomatoes
peel and seed the cucs
skin and seed the peppers
Cut all veggies (except garlic and hot peppers) into 1 pieces and put in a
bowl
Add the vinegar, salt, pepper, paste, and oil, mix and put in fridge for 6
to 8 hours
Blend tomato juice and garlic and hot peppers
Process veggies in the food processor till chunky
Add juice mixture and serve cold.

Garnish with finely chopped hot chiles for those who like their gazpacho
spicy

2. 

skin and seed the tomatoes
peel and seed the cucs
skin and seed the peppers

3. 

Cut up the tomatoes into 1 inch pieces.

4. 

Slice the celery.

5. 

Dice the cucumbers.

6. 

Core, seed and dice peppers, removing the pith/ribs.

7. 

Add the vinegar, salt, pepper, paste, and oil to the veggies. Mix and put in fridge for 6 to 8 hours.

8. 

Blend tomato juice and garlic and hot peppers

9. 

Process veggies in the food processor till chunky.
Add juice mixture and serve cold.

Garnish with finely chopped hot chiles for those who like their gazpacho spicy.

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