Close
Ingredients
| red tomatoes: 4 |
| cucumbers: 1 |
| garlic: 2 cloves |
| red bell pepper: 1 pepper |
| olive oil: 1/2 cup |
| red wine vinegar |
| parsley (fresh) |
| salt |
| black pepper |
Garden Gazpacho
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
0 min -
Servings
3 serving(s)
Tags
- Chop tomatoes, cucumber and bell pepper into small chunks, and place in the blender along with garlic and parsley. Puree, adding olive oil in a thin stream. Depending on how much water is in the veggies, you may need more or less.
- When it reaches the consistency you like, season with vinegar, salt and pepper to taste, and chill thoroughly. Four hours is best, but mine hardly ever makes it that long.
- To serve, you may like to put this in a pretty bowl and garnish with more parsley, dollop of sour cream, or a few lemon wedges. I still drink it out of a paper cup, just like I did when I got it from the nice coffee cart man.