Gazpacho (Carole Ringel)

3 cloves garlic
2 lb tomatoes (approx. 6/7 large) peeled and cut in chunks (yield 6 cups pureed tomatoes)
1 large cucumber peeled and cut in chunks
1 large green pepper seeded and chopped
1/4 cup red wine vinegar
Blend until smooth

add 2 cups sacramento juice
1/4 cup olive oil
1/2 tsp salt and 1/4 tsp pepper — chill well.

can garnish with chopped cucumber, green onion, croutons, green pepper, red onion

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