Summer Gazpacho

Summer Gazpacho

Aired: Tuesday May 20, 2014 on My Twin Tiers News at Noon

2 large bell peppers, any color, cut into 1 inch pieces

1 seedless cucumber, cut as above

1 red onion, cut as above

4 fresh plum tomatoes, cut as above

3 cloves minced garlic

3 cups V-8 juice

¼ cup red wine vinegar

¼ cup olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

thin slices seedless cucumber for garnish

sour cream for garnish

 

Basic Soup Preparation



Using a food processor, rough chop the cucumber, bell peppers, onion, and plum tomatoes independently. You may have to process in small batches if needed.

 

Place the processed vegetables in a large bowl and add the V-8 juice,minced garlic, olive oil, vinegar, and salt/pepper. Mix well to combine evenly and refrigerate for 6-8 hours to allow all flavors to blend.

 

Fill a soup bowl to 2/3 capacity and place a dollop of sour cream and cucumber slices in the center for garnish. Serve immediately. The soup can be stored , under refrigeration, up to 4 days.

  

Yield: 8-10 servings

Prep time: Active: 20 minutes, 6-8 hours passive

Cook time: N/A  

 

 

 


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