Gazpacho
Gazpacho
6
45 minutes
appetizers, soups
Allow several hours to chill before serving.
Ingredients
- 1 hothouse cucumber, halved and seeded (not peeled)
- 1 large yellow bell pepper, cored and seeded
- 1 large orange bell pepper, cored and seeded
- 4 plum tomatoes, peeled and seeded
- ½ cup chopped red onion
- 3 garlic cloves, pressed
- 3 cups tomato juice
- ¼ cup Gustare Barbaresco Wine Vinegar
- 2 tsp. Gustare Sherry Reserva Wine Vinegar
- 2 tbsp. Gustare Harissa Extra Virgin Olive Oil
- ½ tsp. sea salt
- 1 tsp. black pepper, freshly ground
Directions
- Roughly chop the cucumber, bell peppers, tomatoes and red onion into 1-inch pieces. Add each vegetable separately to food processor and pulse until coarsely chopped (pulsing avoids pulverizing). Vegetables should be approximately ¼ inch once processed. Set aside in large bowl.
Combine chopped vegetables with remaining ingredients and mix well. Cover and chill for several hours, or overnight to develop flavors. Enjoy!
