Spanish Gazpacho
There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. —Dave Schmitt, Hartland, Wisconsin
Ingredients
- 5 pounds tomatoes, peeled and quartered
- 3 medium carrots, quartered
- 1 large cucumber, peeled and quartered
- 1 large sweet red pepper, quartered
- 1 large green pepper, quartered
- 1 large sweet onion, quartered
- 2 garlic cloves, minced
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional
Reviews
I did not really care for this recipe, I felt that it lacked flavor. Maybe some jalapeño and cilantro would help.
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