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Quick Gazpacho

Contributed by: Melinda

This recipe is a great time-saver if you have an excellent canned tomato product. It's wonderful to be able to serve this delicous food year round. A perfect starter course.

1 28oz. can Muir Glen organic peeled tomatoes
1-2 large garlic cloves cut in a couple of pieces
1 large onion, quartered
1 red bell pepper, seeded and quartered
1 slice whole-wheat bread, crusts removed and torn into pieces
Red wine vinegar
Coarse salt
Fresh ground black pepper
Olive Oil
Fresh Parsley or Cilantro
Optional:
Chili peppers, minced
Topping:
Toasted almond slivers
Chopped, hard cooked egg
Finely diced bacon, ham or prosciutto
Finely chopped, seeded english cucumber
  • Place tomatoes and juice into food processor
  • Add onion, garlic, bell pepper and bread
  • Process to chunky consistency
  • Add red wine vinegar to taste (start with 2 Tbl), salt and pepper - process about 1 minute
  • Taste and adjust vinegar and seasonings (thin with a little water if desired)
  • Add hot chili pepper if desired
  • Process a further 30 seconds or so if needed
  • Pour into a bowl and add parsley or cilantro and about 2 Tbl olive oil
  • Stir to combine
  • Chill at least 2 hours and up to 24 before serving
  • Serve in demitasse cups dressed with toppings or serve toppings on the side

    Alternatively, will serve four as a cold coup or starter course.

    Questions about this recipe?

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