Gazpacho
From chuckieb 13 years ago
- 20 minutes to make
- Serves 6
I took a Heart Smart Cooking course one year at the local high school and this is one of the recipes I brought home with me. It's courtesy of Cindy Toffanello at Algonquin College. It's amazing and a great way to get your veggies. Read more A really nice hot weather soup. Served cold. If you want to be fancy you can freeze tomato juice in a heart shaped ice cube tray to use as a garnish when serving. (Yes....I've done that! LOL!) See less
Ingredients
- 2 cups tomatoes, chopped fine shopping list
- 3 cucumbers, chopped fine shopping list
- 1 cup onion, peeled and chopped - fine shopping list
- 1 large pepper (red, yellow,orange or green), seeded and chopped fine shopping list
- 1 - 2 jalapeño pepper, chopped fine (to add whatever heat you like) shopping list
- 2 heaping tsp. minced garlic shopping list
- 1 1/2 cups - 2 1/2 cups,tomato juice (use as much as you need to make the soup the consistency you like) shopping list
- 2 tbsp. red wine vinegar shopping list
- 1 tbsp. olive oil shopping list
- salt and freshly ground pepper to taste shopping list
- 4 good shakes hot red pepper sauce (or to taste) shopping list
How to make it
- Put all the vegetables in a food processor and process until finely chopped. Transfer to a large pot or bowl and add the rest of the ingredients. Mix well.
- Chill the soup thoroughly.
- Enjoy!
People Who Like This Dish 7
- Luisa1 Rancho Cucamonga, California
- Good4U Perth, Canada
- pleclare Framingham, MA
- chuckieb Ottawa, CA
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