Gazpacho



Some people prefer the chunky Gazpacho, but this recipe is for the smooth, which I prefer. You can leave it chunky by not processing it to a smooth consistency.

Tip: Read directions carefully before preparing.

Ingredients:

3 medium sized ripe tomatoes, seeded and cut into chunks
1 large cucumber, peeled, cut in half lengthwise, seeded and cut into 1-inch pieces
1 medium size red bell pepper, seeded and cut into 1-inch pieces
1 whole scallion, cut into 1-inch pieces
2 small clove garlic, peeled and chopped

1 tablespoon of cilantro, stems remove and chopped

1 tablespoons red wine vinegar

3 tablespoons olive oil
1/2 cup tomato juice
1 teaspoon Salt
freshly ground black pepper

Directions:

Combine the tomatoes, cucumber, bell pepper, scallion, cilantro, garlic, and salt in a food processor or blender and process until smooth. Add the vinegar, olive oil and tomato juice and continue processing until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with more salt, if needed only, your preference, and pepper to taste. Refrigerate until thoroughly chilled. Check the seasonings before serving. Serve in chilled bowls.

Servings: Makes 6 servings

Tip: Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite. wikipedia, http://en.wikipedia.org/wiki/Gazpacho