|
Brigit's Gazpacho |
| Preparation time: 15 minutes |
| Cooking time: 0 minutes |
| Ingredients (Serves 4) |
| 4 |
Ripe red tomatoes, chopped |
| 2 |
Stalks celery, diced |
| 1 |
Small cucumber, peeled and diced |
| 4 |
Mini sweet pepper, deseeded and chopped |
| 2 |
Cloves garlic, chopped |
| 2 |
Green onion, chopped |
| 1 |
Medium can V8 juice (either spiced or plain) |
| 1 |
Large handful cilantro, chopped |
| 1 Tbs. |
Extra virgin olive oil (EVOO) |
| • |
Juice of 1 lemon freshly squeezed |
| • |
Coarse salt to taste |
| 1 |
Avocado, chopped, and handful cilantro to garnish |
| Preparation |
| • |
Wash well, dry and chop all ingredients |
| • |
Place V8 and chopped tomatoes in blender and pulse. |
| • |
Blend all other ingredients, adding few at a time. |
| • |
Be careful not to over blend. Gazpacho should be chunky. |
| • |
Cover and refrigerate until very cool, but NOT ice cold. |
| • |
Garnish with chopped avocado, cilantro and Baked Lentil Chips, corn chips, or tortilla chips and serve. |
| |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Instead of coarse salt, you may use Spike Original Magic. |
| • |
Great on a warm evening or for lunch. |
| • |
Can be made ahead of time and preserved in refrigerator. |
| Wine and Beverage Pairing |
| • |
Chilled beer, Prosecco di Valdobbiadene, Lambrusco. |
YOU ARE HERE >>
