Gazpacho
Source of Recipe
From "The Good Home Cookbook" by Richard Perry
List of Ingredients
- 1 small onion, quartered
- ½ cup fresh parsley leaves
- 2 cloves garlic
- 2½ pounds tomatoes, peeled, seeded, and coarsely chopped
- 1 cup tomato juice
- ¼ cup red wine vinegar
- 3 tablespoons oil
- 1 medium cucumber, peeled, seeded, and finely chopped
- Salt and pepper
Instructions
- Combine the onion, parsley, and garlic in a food processor and finely chop, using a rubber spatula to scrape down the sides of the food processor bowl between pulses. Add the tomatoes and process until finely chopped.
- Transfer the mixture to a large bowl. Stir in the tomato juice, vinegar, oil, and cucumber. Season to taste with salt and pepper.
- Refrigerate for at least 2 hours. Taste and adjust the seasoning as needed before serving. Serve cold.
Serves 4 to 6
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