Easy Gazpacho
Ingredients
-
2
lb
fresh tomatoes
-
1
lb
cucumbers
-
½
lb
bell peppers
-
¼
lb
onion
-
¼
cup
red wine vinegar
-
1½
tsp
salt
-
1
tsp
smoked paprika
Instructions
- Boil water in a large pot and blanch the tomatoes for about 30 seconds before transferring them to ice water to cool.
- Peel the tomatoes (or leave the skin on if you're short on time) and place them in a food processor to puree.
- Chop the cucumbers, bell peppers, and onion, then add them to the food processor.
- Process the mixture until you reach your desired consistency, keeping it slightly chunky if preferred.
- Stir in the red wine vinegar, salt, and smoked paprika.
- You can serve the gazpacho immediately, but refrigerating it for several hours enhances the flavors. Serve cold or at room temperature.
Nutrition Facts (estimated)
Servings
7
Calories
50
Total fat
1g
Total carbohydrates
10g
Total protein
2g
Sodium
509mg
Cholesterol
0mg
You might also like