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.
3. Return puree mixture to the bowl and stir to combine. Refrigerate for 5 to 6 hours before serving.
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