Easy Gazpacho
Recipe Courtest of Tomato Wellness
This cool, classic Spanish style soup is delicious even on the hottest of days. Packed with the vibrant flavors of tomatoes, cucumbers, peppers, and herbs, it’s a wonderful appetizer or veggie-rich meal accompaniment. This recipe is as easy as it gets—toss the ingredients in the blender and push the button!
- 1 14-5 OUNCE CAN DICED TOMATOES, WITH LIQUID (or use fresh tomatoes)
- 1 MEDIUM RED BELL PEPPER, DICED
- 1 ½ PERSIAN CUCUMBERS, SLICED
- ¼ – ½ JALAPENO PEPPER, SEED, DICED (AMOUNT DEPENDS ON SPICE PREFERENCE)
- ¼ RED ONION, CHOPPED
- 2 CLOVES GARLIC, MINCED
- 2 TABLESPOONS FRESH PARSLEY OR CILANTRO, CHOPPED COARSELY
- 2 TABLESPOONS RED WINE VINEGAR
- ½ LEMON, JUICED
- ½ TABLESPOONS OLIVE OIL
- 3 TABLESPOONS VEGETABLE BROTH
- FRESHLY GROUND BLACK PEPPER AND SEA SALT TO TASTE
- 1. PLACE ALL INGREDIENTS IN A LARGE BLENDER OR FOOD PROCESSOR CONTAINER.
- 2. PROCESS ON LOW JUST FOR A FEW SECONDS, TO ACHIEVE A CHUNKY TEXTURE.
- 3. POUR INTO A LARGE SERVING BOWL AND ADJUST SEASONINGS AS NEEDED.
- 4. CHILL UNTIL SERVING TIME
Instructions:
- PLACE ALL INGREDIENTS IN A LARGE BLENDER OR FOOD PROCESSOR CONTAINER.
- PROCESS ON LOW JUST FOR A FEW SECONDS, TO ACHIEVE A CHUNKY TEXTURE.
- POUR INTO A LARGE SERVING BOWL AND ADJUST SEASONINGS AS NEEDED.
- CHILL UNTIL SERVING TIME.
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