Gazpacho

Name: Gazpacho
Prep time: 00:15
Cook time: 4:
Total time: 4:15
Yield: 4
Ingredients: 1 cup Cucumber; 1 cup Tomato; 0.5 cup Sweet green pepper; 0.25 cup Onion; 3 cups Salt-reduced vegetable juice cocktail; 1 tsp Olive oil; 1 tsp Red wine vinegar; Freshly ground pepper; 1.5 cloves Garlic, minced

4-hour 15-Minute recipe Serves 4

This refreshing cold summer soup hails from the Andalusia region of southern Spain. It is a wonderful blend of fresh tomatoes, cucumbers, green pepper, onion, olive oil and red wine vinegar.

4-hour 15-Minute recipe Serves 4

Ingredients

1 cup

Cucumber

1 cup

Tomato

1/2 cup

Green bell pepper

1/4 cup

Onion

3 cups

Salt-reduced vegetable juice cocktail

1 tsp

Olive oil

1 tsp

Red-wine vinegar

Black pepper

1 1/2 cloves

Garlic clove

Directions

Prep: 15-minute | Cook: 4-hour

1
Reserve ¼ cup (50 mL) cucumber and tomato and 2 tbsp (25 mL) of green pepper, cover and refrigerate.
2
In a medium bowl, combine the remaining cucumber, tomato and green pepper, onion, garlic and vegetable juice cocktail. Stir in oil, vinegar and pepper. Process in a food processor or blender until smooth. Remove to a bowl, cover and refrigerate for several hours or until soup is cold.
3
To serve, ladle into four chilled soup bowls. Sprinkle each with ¼ of the reserved vegetables.

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Gazpacho

Ingredients

Directions

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