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Gazpacho (Cold Tomato Soup)
Ingredients
1½ pounds (6 large) fresh tomatoes in season, or 28-ounce can of whole tomatoes (with liquid)
1 medium green pepper, washed and cut into pieces
1 small white onion, peeled and cut into pieces
1 large cucumber, peeled and cut into pieces
4 Tablespoons red wine vinegar
¼ teaspoon tarragon
1 teaspoon sugar
3 cloves garlic, peeled
½ cup cold water (if using fresh tomatoes)
Optional garnish: crouton, diced cucumber, diced avocado
Procedure
Place ingredients in a blender or food processor and blend until almost smooth.
Transfer to a large bowl, cover with plastic wrap, and chill at least 2 hours or overnight.
Serve in small bowls. May be topped with croutons, diced cucumber, and diced avocado. Served with bread, gazpacho makes an excellent summer meal or first course
Thank you,,,,,
Ingredients
1½ pounds (6 large) fresh tomatoes in season, or 28-ounce can of whole tomatoes (with liquid)
1 medium green pepper, washed and cut into pieces
1 small white onion, peeled and cut into pieces
1 large cucumber, peeled and cut into pieces
4 Tablespoons red wine vinegar
¼ teaspoon tarragon
1 teaspoon sugar
3 cloves garlic, peeled
½ cup cold water (if using fresh tomatoes)
Optional garnish: crouton, diced cucumber, diced avocado
Procedure
Place ingredients in a blender or food processor and blend until almost smooth.
Transfer to a large bowl, cover with plastic wrap, and chill at least 2 hours or overnight.
Serve in small bowls. May be topped with croutons, diced cucumber, and diced avocado. Served with bread, gazpacho makes an excellent summer meal or first course
Thank you,,,,,
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