Wednesday, August 29, 2012

Gazpacho Recipe

A few summers ago I got adventurous and spent a few months as an Au Pair in Spain.  A not so pleasant experience as a whole, but there was one positive discovery of GAZPACHO! For those unfamiliar, gazpacho is a tomato based soup served cold. Rarely seeing it pre-made in stores and having many of the ingredients fresh from my garden, I decided to give it a whirl. Not surprising, it turned out AMAZING! Broaden your food horizons and be open minded about giving this one a try. You won't be disappointed.

3 Cups Tomato Juice
1/4 Cup Onion (minced)
1 Green Pepper (diced)
1 Cucumber (seeded and peeled)
2 Cups Tomato (chopped)
2 Green Onions (minced)
1 Clove Garlic
3 Tbsp. Fresh Lemon Juice
2 Tbsp. Red Wine Vinegar
1 tsp. Basil (dried)
1/4 Cup Fresh Parsley (chopped)
1 tsp. Sugar (I used 1 pack of Truvia instead)
Salt and Pepper to taste

1. Combine all ingredients into blender or food processor.
2. Pulse until mixture becomes completely smooth like a purée.
3. Refrigerate for 2 hours.
4. Serve in soup or coffee mug. Garnish with a lemon wheel and add a couple ice cubes, if desired.

Serves 8-10.

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