Basic Gazpacho RecipeTagged in Vegetarian
At this time of the year, few things are more refreshing than a big bowl of cold Gazpacho, a cold soup originally from Spain. Easy to prepare and highly recommended for lunch or dinner. Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations include substituting yellow tomatoes, red bell peppers, or balsamic vinegar, or adding a few sprigs of fresh basil. Makes 1 serving.
- 1/2 cucumber
- cut into chunks 4 ripe medium tomatoes (I use Roma tomatoes) 1/2 bell pepper
- seeded and cut into chunks 1/4 yellow onion
- cut into chunks 1 clove garlic
- chopped 3 tablespoon vegan wine vinegar pinch of oregano salt and pepper to taste
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