Name: Gazpacho
Prep time: 30 min
Total time: 30 min
Ingredients: 5 large tomatoes – grated (see note about grating).; 1 large cucumber – peeled and seeded. I left a little of the peel on in strips.; 1 red bell pepper; 2 scallions; 1/2 red onion; 3 tbs red wine vinegar; 1 tbs olive oil; 3 cloves of garlic put through a press; 1 tbs minced parsley; 8 twists of pepper from a pepper mill; 1/4 tsp red pepper flakes; 1/2 tsp cumin

Gazpacho

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4.5 from 2 reviews

A summer gazpacho using garden fresh vegetables – no tomato juice or bread added. A spicy, chunky, cool soup that’s very tomatoey.

Prep Time: 30 mins
Total Time: 30 minutes
Yield: 2 to 4 1x

Ingredients

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5 large tomatoes – grated (see note about grating).
1 large cucumber – peeled and seeded. I left a little of the peel on in strips.
1 red bell pepper
2 scallions
1/2 red onion
3 tbs red wine vinegar
1 tbs olive oil
3 cloves of garlic put through a press
1 tbs minced parsley
8 twists of pepper from a pepper mill
1/4 tsp red pepper flakes
1/2 tsp cumin

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Instructions

Grate 5 tomatoes (see note above about grating tomatoes) into a bowl.
Process cucumber in food processor using the pulse button until you have a chunky puree. Add to bowl.
Process red pepper in food processor until smoothly pureed. Add to bowl.
Process scallions and red onion in food processor until finely minced. Add to bowl.
Add red wine vinegar, olive oil, garlic, parsley, black pepper, red pepper flakes and cumin to bowl.
Stir gently until everything is blended together.
Marinate overnight (12 to 24 hours) and serve.

Find it online: https://greenvalleykitchen.com/gazpacho/