Monday, October 28, 2013

recipe: gazpacho

2 large ripe tomatoes, chopped
1 48 oz. can tomato juice
1 yellow onion, chopped
1 seedless cucumber, seeded & chopped
1 tsp. minced garlic
1 jar roasted red bell peppers, drained & chopped
1/4 cup lime juice
1/4 cup red wine vinegar
2 tbsp. olive oil
1/2 tsp. sugar
1 tsp. hot sauce (optional)

add half the solid ingredients and all liquid ingredients to a blender. blend until nearly smooth. add remaining solid ingredients to blender and pulse until desired texture. salt & pepper to taste. cover & chill 4+ hours before serving. best when served with a heaping helping of avocado!

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