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Gazpacho




Source of Recipe


Mai


List of Ingredients





1 large onion, roughly chopped
1 1/2 pounds tomatoes, seeded and roughly chopped
2 large cucumbers, peeled, seeded, roughly chopped
1 medium red pepper, seeded, roughly chopped
1/2 cup roughly chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 1/2 cups tomato purée
1 cup tomato juice
1 tablespoon lemon juice
Salt and freshly ground white pepper to taste
1/8 cup balsamic vinegar





Recipe



Place half the onion, tomatoes, cucumbers, pepper and cilantro in bowl of a food processor fitted with a metal blade; pulse to chop coarsely. Remove chopped vegetables; set aside. Repeat with second half of vegetables.

Combine vegetables with olive oil, tomato puree, tomato juice, lemon juice and salt and pepper in a large container. Blend in balsamic vinegar. Refrigerate at least 4 hours but preferably overnight. Try drizzling some extra-virgin olive oil over the top. Makes 8 to 10 servings