Mindy’s Gazpacho

Maria Collins contributes this smooth blender-easy summer soup from http://www.theworldinmykitchen.com
Serves 4

2 large tomatoes, quartered
1/2 large cucumber, peeled, cut into a few large pieces
1/2 medium onion, halved
1/2 bell pepper, trimmed, cut into a few large pieces
1 clove garlic, roughly chopped
About 1 Tbs. extra virgin olive oil or more to taste
1 tsp. red wine vinegar or more to taste
Salt and pepper to taste

Put all of the vegetables into a blender or food processor and process until smooth. Add olive oil, vinegar and salt and pepper and whir again. Taste to see if you need to add any one vegetable to balance the flavor. (But don’t get too crazy here…the flavors marry over the course of the chilling, so it will balance out some on its own.) Chill for at least an hour and up to a day. It tastes better the longer you can chill it. Serve with crusty bread.

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This entry was posted in Appetizer, Recipes, Soup and tagged , , , . Bookmark the permalink.

2 Responses to Mindy’s Gazpacho

  1. cheryl says:

    yummy! Making this gazpacho now. and I amde the buttermilk dressing..refreshing and delish.

  2. So glad you like the recipes!

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