Easy Gazpacho
This cool, classic Spanish style soup is delicious even on the hottest of days. Packed with the vibrant flavors of tomatoes, cucumbers, peppers, and herbs, it’s a wonderful appetizer or veggie-rich meal accompaniment. This recipe is as easy as it gets—toss the ingredients in the blender and push the button!
Serves 4
Ingredients:
- 1 14-5 OUNCE CAN DICED TOMATOES, WITH LIQUID
- 1 MEDIUM RED BELL PEPPER, DICED
- 1 ½ PERSIAN CUCUMBERS, SLICED
- ¼ – ½ JALAPENO PEPPER, SEED, DICED (AMOUNT DEPENDS ON SPICE PREFERENCE)
- ¼ RED ONION, CHOPPED
- 2 CLOVES GARLIC, MINCED
- 2 TABLESPOONS FRESH PARSLEY OR CILANTRO, CHOPPED COARSELY
- 2 TABLESPOONS RED WINE VINEGAR
- ½ LEMON, JUICED
- ½ TABLESPOONS OLIVE OIL
- 3 TABLESPOONS VEGETABLE BROTH
- FRESHLY GROUND BLACK PEPPER AND SEA SALT TO TASTE
- 1. PLACE ALL INGREDIENTS IN A LARGE BLENDER OR FOOD PROCESSOR CONTAINER.
- 2. PROCESS ON LOW JUST FOR A FEW SECONDS, TO ACHIEVE A CHUNKY TEXTURE.
- 3. POUR INTO A LARGE SERVING BOWL AND ADJUST SEASONINGS AS NEEDED.
- 4. CHILL UNTIL SERVING TIME
Instructions:
- PLACE ALL INGREDIENTS IN A LARGE BLENDER OR FOOD PROCESSOR CONTAINER.
- PROCESS ON LOW JUST FOR A FEW SECONDS, TO ACHIEVE A CHUNKY TEXTURE.
- POUR INTO A LARGE SERVING BOWL AND ADJUST SEASONINGS AS NEEDED.
- CHILL UNTIL SERVING TIME.
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