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BFC Summer Recipes: Gazpacho PDF Print E-mail


This is a refreshing cold soup recipe that my mother used frequently when I was growing up during the summer. It hits the spot on a warm summer evening and with all the tomatoes and cucumbers it is full of hydration and lots of good nutrients, not to mention taste too from the accompanying basil and parsley. A blender or food processor is necessary.

Fill container with:
1-2 cloves garlic
4 ripe tomatoes, quartered
1 small green pepper, seeded and sliced
1 small onion, peeled and sliced
1 cucumber, coarsely sliced (peeled if desired)
½ tsp. salt or to taste
¼ tsp. black pepper
2 Tbsp. olive oil
3 Tbsp. red wine vinegar
½ cup ice water
¼ c. fresh parsley
4-6 leaves fresh basil

Cover and blend on high speed for a couple seconds only or until vegetables are coarsely chopped. Chill or serve immediately in bowls with an ice cube in the middle and a sprig of parsley or basil leaf for garnish.  SERVES  4.