FRESH CORNER GAZPACHO

Yield: 
Six servings.

This is one of the most refreshing meals you can eat in the summertime.

Ingredients: 

5 tomatoes, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1⁄2 cucumber, cubed
1⁄2 zucchini, diced
1⁄4 onion, diced
1⁄2 cup olive oil
1⁄4 cup chopped fresh parsley
3 tablespoons balsamic vinegar
1 to 2 tablespoons vegetable-salt seasoning
1 tablespoon chopped garlic
Pinch cayenne, plus more to taste
Pinch sea salt, plus more to taste

Assembly: 

Put the tomatoes, bell peppers, cucumber, zucchini, and onion in a large bowl. Mix well. In a medium bowl, combine all the remaining ingredients. Stir until well combined. Pour the parsley mixture into the tomato mixture. Mix well.

Pour 1 cup of the mixture into a blender. Process until smooth, stopping occasionally to scrape down the blender jar. Add back to the bowl with the soup and mix well.

Refrigerate until well chilled. Serve cold. Season with more cayenne and salt to taste.

 

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