Recipe: Tomato Gazpacho, serves 8
Ingredients
2-1/2 cups peeled and diced (1/4 inch) hothouse cucumber
2-1/2 cups diced red and green bell pepper
2-1/2 cups diced ripe tomato
1/2 cup diced red and white onion
2 cups tomato juice, low sodium
1/4 cup red-wine vinegar
2 Tbsp extra-virgin olive oil
1 dash Tabasco sauce
Directions
1. Place all of the vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Toss.
2. Transfer half of the mixture to a blender or food processor and pulse on and off until coarsely puree.
Ingredients
2-1/2 cups peeled and diced (1/4 inch) hothouse cucumber
2-1/2 cups diced red and green bell pepper
2-1/2 cups diced ripe tomato
1/2 cup diced red and white onion
2 cups tomato juice, low sodium
1/4 cup red-wine vinegar
2 Tbsp extra-virgin olive oil
1 dash Tabasco sauce
Directions
1. Place all of the vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Toss.
2. Transfer half of the mixture to a blender or food processor and pulse on and off until coarsely puree.
No comments:
Post a Comment