Tuesday, June 12, 2012

Gazpacho Recipe


3 cups of tomatoes, ripe, seeded and diced
2 cups red bell pepper, diced
1 1/2 cups red onions, diced
1/2 cup celery, diced
3/4 cup cucumber, diced
1 teaspoon garlic, minced
1/4 cup of red wine vinegar
1 3/4 cups of organic vegetable juice
A pinch of cayenne
1 teaspoon cumin


Mix diced tomato, peppers, red onions, celery, and cucumber together in a medium bowl. Divide the mixture in half and separate into two bowls. Add garlic and vinegar to one of the batches then puree in blender until smooth. Add vegetable juice, cayenne, and cumin to the blender. Gently blend all ingredients. Pour puree over remaining batch of diced vegetables and mix well. Refrigerate overnight. Freezing left overs is an option.

Serving size: 1 cup

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