Tomato Gazpacho Recipe

Friday, March 20th, 2015

Ingredients

4 cups chopped ripe tomatoes (2 lbs)
1 cup peeled, seeded and diced cucumber
1/4 cup of diced yellow onion
1/2 cup diced green pepper
3 large garlic cloves, minced
3 tablespoons of extra-virgin olive oil
1 tablespoon of red wine vinegar
2 teaspoons of salt or 4 teaspoons of kosher salt
1/4 teaspoon of freshly ground black pepper
1 tablespoon minced fresh mint, marjoram, or basil
2 cups of chilled tomato juice or V8 juice
Minced cucumber, onion and tomato for garnish

Diets

Dairy-Free

Rating

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Steps

1. Make sure to dice any ingredients as small as possible. (Since this isn’t getting cooked, things won’t soften or combine and if the pieces are too large, it’s possible for someone to get a large chunk of garlic for example and that won’t be pleasant).

2. In a large bowl, mix all of the ingredients.

2. If needed, thin mixture with 1 to 2 cups of ice water.

3. Refrigerate until ready to serve.