- 3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
- 2 slices of white bread, crust removed
- 2 cucumbers, peeled, seeded, coarsely chopped
- 1 small red onion, coarsely chopped
- 3 cloves of garlic, minced
- 2 Capsicum
- 6 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- salt to taste
1 tsp each of cucumber and Capsicum, finely chopped onion
Method
- Combine all ingredients. Blend until the mixture is smooth.
- Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.
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