I love all things tomato! Add in some fresh cucumbers, bell peppers, onions, and garlic and you have the makings for a great cold soup.
1 lb. red tomatoes, soft
1 green bell pepper, large
2-3 cloves of garlic, minced
5 soup spoons vegetable oil
5 soup spoons vinegar
salt and pepper to taste
1-2 glasses of water to desired consistency
1) Cut up all ingredients into a large bowl.
As you can tell, I used 1 yellow and 1 orange bell pepper for this batch. It still turned out well, but not as spicy as it would have using green ones. Also, I prefer red wine vinegar, but others will do. To add a little more kick, I tossed in a couple jalapeno peppers. Yum!
My gazpacho isn't deep red in color like many restaurants. I choose to keep it as real and healthy as possible. Many restaurants add either tomato juice or V-8 to their recipe to supposedly make it more appealing.
Cook Family Recipes by Chef Ellen
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