Gazpacho
Ingredients
-
8
units
plum tomatoes
-
3
units
red bell peppers
-
2
units
thin-skinned cucumbers
-
2
units
medium red onions
-
46
ounces
tomato juice
-
½
cup
olive oil
-
½
cup
white wine vinegar
-
6
cloves
garlic
-
to taste
salt
-
to taste
freshly ground black pepper
-
for garnish
fresh basil
Instructions
- In a food processor, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped.
- Combine all chopped vegetables in a large bowl.
- Stir in the tomato juice, olive oil, white wine vinegar, and minced garlic.
- Season with salt and pepper to taste.
- Chill well before serving and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
14g
Total carbohydrates
18g
Total protein
3g
Sodium
26mg
Cholesterol
0mg
You might also like