Gazpacho
Ingredients
- 4 lbs Vine-Ripened Tomatoes diced
- 3 Bell Peppers Red, Yellow or Orange, diced
- 1 Medium Onion diced
- 2 Medium-Large Cucumbers peel removed, seeded then diced
- 4 Large Garlic Cloves minced
- 1/3 c Red Wine Vinegar
- 2 Tbs Olive Oil
- 2 Tbs Italian Seasoning
- Salt to taste
- Pepper to taste
- Crushed Red Pepper optional
- 1 Medium Yellow Bell Pepper diced, for garnish
Instructions
- After preparing and dicing each ingredient, mix all but the salt and pepper in large serving bowl.
- Processing approximately 1/3 mix at a time, blend ingredients together on highest setting until completely smooth.
- Pour each batch into large serving bowl, combining thoroughly.
- Salt and pepper to taste, add crushed red pepper if desired.
- Chill at least 3 hours, ideally overnight.
- Thin soup with ice-cold water, if needed.
- Serve and garnish with yellow pepper, if desired.
