LA Times Master Class Gazpacho

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 cup(s) chopped red onion

1 cup(s) chopped green bell pepper

1 cup(s) peeled, seeded & chopped cuke

1 cup(s) peeled, seeded & chopped tomatoes

1 1/2 teaspoon(s) chopped garlic

1 1/2 teaspoon(s) kosher salt

1/4 teaspoon(s) cayenne pepper

1 tablespoon(s) white wine vinegar

1 tablespoon(s) fresh lemon juice

1/4 cup(s) tomato paste (we used sun-dried)

3 cup(s) tomato juice

1/4 cup(s) extra virgin olive oil

2 tablespoon(s) extra virgin olive oil

1 sprig(s) fresh thyme

Directions:

1. In large bowl, combine all.
2. Cover and refrigerate overnight.
3. The next day, remove the thyme.
4. Blend the soup until it is smooth; you will have about 1 1/2 quarts of soup.
5. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.

By RecipeOfHealth.com