Gazpacho

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June 20, 2017

Ingredients

6 Large tomatoes

1 Medium hothouse or English cucumber

1 Large red bell pepper, cored and seeded

1 Small red onion, peeled

3 Large cloves of garlic

60 ml Fresh lemon juice

1 tsp Sea salt

1/2 tsp Freshly ground black pepper

125 ml Filtered water

Directions

1Place 5 chopped tomatoes, garlic, lemon juice, salt and pepper in a high speed blender and puree.

2Pour into a large bowl.

3Finely dice the remaining vegetables and add them to the bowl; or, coarsely chop the vegetables and run them, one at a time, through a food processor.

4Once all of the vegetables have been added to the pureed tomato mixture in the bowl, stir the soup to blend and adjust seasonings.

5Add water to thin, if necessary, then cover and refrigerate until ready to serve.

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