GAZPACHO

roasted-garlic-gazpacho

Gazpacho is called a summer soup, but don’t let that restrict you.
It’s a great make anytime of the year.
Not only is it great tasting but it’s also very filling, considering what’s in it.

This is a great dish to take to barbecues, a day at the beach
or simply a solemn snack at the kitchen table.

1 hothouse cucumber
1 red bell peppers (cored and seeded)
4 plum tomatoes
1 small to medium red onions (I onion)
2 garlic cloves, minced (3 cloves)
3 cups tomato juice
¼ cup white wine vinegar
¼ cup olive oil (cold pressed)
½ tbsp. kosher salt (I use regular)
¾ tsp. freshly ground black pepper

 

The gazpacho should be chunky never pureed.
Place each vegetable separately into food processor until coarsely chopped.
After each vegetable is processed, combine them in a large bowl and add garlic,
tomato juice, vinegar, olive oil, salt and pepper.
Mix well and chill before serving.
The longer the gazpacho sits, the more the flavours develop.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Lets hear from you Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s