Gazpacho
Nothing says summer like Gazpacho!
Yield: Serves 6 (1/2 cup serving)
Ingredients
- 4 tomatoes, quartered
- 1/2 sm. onion, sliced
- 1/2 green pepper, seeded, sliced
- 1/2 cucumber, peeled and sliced
- 4 sprigs parsley
- 1 clove garlic
- 1 tsp. instant beef bouillon or 1 tsp worcestshire sauce
- 1 tsp. salt (opt.)
- 1/4 tsp. pepper
- 2 TBS canola or light olive oil
- 2 TBS red wine vinegar
- 3/4 c. cold water
- 2 ice cubes
- Tomato juice for consistency, if necessary
Instructions
- Put all ingredients in blender or food processor
- Cover. Blend 15 seconds or until all ingredients pass through blades
- Do not overblend
- Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped
- For a professional touch, drizzle with cooked down balsamic vinegar (cooked to a syrup) and chopped fresh basil, tarragon, or chives, or a combination thereof.
