Gazpacho

Photo: robinarroyave

Yield: 8 servings
Community Recipe from

Ingredients

  • 4 4 Roma tomatoes, cored and roughly chopped
  • 1 green bell pepper, roughly chopped
  • 2 cucumbers peeled, seeded and roughly chopped
  • 4 cup(s) tomato juice
  • 1 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) white pepper
  • 3/4 teaspoon(s) Tabasco sauce
  • 1 clove(s) garlic, minced
  • 1/4 cup(s) red wine vinegar
  • 1/4 cup(s) extra virgin olive oil
  • 1/4 cup(s) dry bread crumbs
  • 2 cup(s) ice water
  • 1 bunch(es) green onions, thinly sliced
  • 1/4 cup(s) fresh Italian parsley, chopped

Preparation

  1. In a food processor or blender, coarsely chop the tomatoes, bell pepper and cucumbers in 2 or 3 batches (depending on the size of your machine) to the consistency of a salsa.
  2. Add ¾ cup of the tomato juice to each batch to help the mixture chop more evenly.
  3. Transfer the chopped vegetables to a bowl. Stir in the remaining tomato juice, the Tabasco sauce, salt, pepper, garlic, vinegar, olive oil, bread crumbs, and water. Cover and chill for at least 4 hours or overnight.
  4. Serve in chilled bowls or mugs with a sprinkle of the chopped green onions and parsley.


  5. CALORIES 101; FAT 4 g
June 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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