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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Gazpacho a fun summertime dish. Using the food processor makes it quick and easy, no cooking means no heating up the kitchen. Use already chilled veggies for a quick fix or make it ahead of time and let the flavors meld. Leftovers are better than the first go-round. Although there are a lot of recipes out there that call for various seasonings, I only use salt and pepper in mine to let the freshness of the veggies shine through. Sometimes, I'll add some salad shrimp or diced avocado to jazz it up a bit. Ingredients:
1 1/2 lbs red ripe tomatoes, cored, quartered, and seeded |
1 large cucumber, peeled, seeded, and cut into large chunks |
1 bell pepper, any color, cored, seeded, and cut into eights |
1 small onion, peeled, cored, and quartered |
2 garlic cloves, peeled |
1 teaspoon salt (to taste) |
1/2 teaspoon ground black pepper (to taste) |
Directions:
1. Place tomato chunks into the bowl of a food processor. Pulse until finely chopped. (There will be some slightly larger chunks left while some of it will liquefy.) Pour into a large mixing bowl.
2. Repeat process with cucumber and bell pepper.
3. Place onion and garlic in food processor. Pulse until liquefied. Add to other ingredients in mixing bowl.
4. Mix together all ingredients, adding salt and pepper to taste.
5. Chill thoroughly before serving.
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