EASY GAZPACHO RECIPE
Instructions
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In a blender or food processor pour in olive oil and red wine vinegar. Pulse a few times to mix.
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Add salt, pepper and cumin, pulse briefly to mix.
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Cut all of the vegetables into large chunks that will fit into your blender or food processor.
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Add garlic and onion, pulse to chop.
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Add cucumber and chop but do not puree.
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Bell peppers can be added now and once again chop but do not puree.
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Place tomatoes in a food processor and pulse once again.
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If a very creamy consistency is desired, blend thoroughly at this point. If you prefer to have bits of veggie, you are done with chopping.
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Pour soup into a container, cover, and chill for at least one hour to allow flavors to blend.
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Serve chilled or room temperature with a drizzle of olive oil, chopped herbs (fresh basil, cilantro or Italian parsley) and/or any chopped gazpacho ingredients (cucumber, green pepper, tomato)
Nutrition
Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg
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