Jenny's Raw Recipe Blog

Gazpacho

Posted on August 22 2011 | (0) Comments
Category: Soup and Salad Recipes Tags: raw soup recipes

Gazpacho

Yield: 3 cups, 2 servings

Ingredients

  • 4 tomatoes, chopped (3 cups)
  • 1⁄4 red bell pepper, chopped
  • 1⁄4 cucumber, peeled, seeded, and chopped
  • 1/2 stalk celery, chopped
  • 1 green onion, chopped
  • 3 tablespoons chopped fresh parsley
  • 1 small radish, sliced (optional)
  • 1 1/2 teaspoons fresh lime juice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1⁄4 teaspoon salt
  • Dash black pepper


Equipment

  • cutting board
  • chef’s knife, 8-inch
  • serrated knife, 5-inch
  • peeler
  • measuring cups
  • measuring spoons
  • blender
  • rubber spatula


Place all the ingredients in a blender and process on medium speed until blended but still a little chunky. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Gazpacho will keep for two days.
 



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