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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