Gazpacho II

Description

This traditional Spanish cold soup is a tasty way to eat your vegetables. Each serving has two cups of vegetables.

• Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Contol and Prevention—public domain government resource
• Cook Time: 20 minutes + 60 minutes to chill
• Serves: 6

Ingredients

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• 8 large tomatoes, peeled
• 1 large cucumber, peeled, seeded, and finely diced
• 1 large green bell pepper, finely chopped
• 1 medium-size red onion, minced
• 3 tbsp red wine vinegar
• 1 tbsp olive oil
• 3 tbsp lemon juice
• 2½ tbsp chopped fresh parsley or 2 tsp dried basil
• salt and fresh ground pepper to taste
• hot pepper sauce to taste

Procedures

1. Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor.
2. Combine the puree and chopped tomatoes in a large mixing bowl.
3. Add the remaining ingredients.
4. Cover and refrigerate for at least an hour before serving.
5. Serve chilled; garnish with herbed croutons if desired.

Tips

• To peel the tomatoes, soak them in boiling water for 15 seconds. Place in a colander and rinse under cold water. The skins should slip right off.
• To seed cucumbers, remove the skin and cut off the ends. Cut in half lengthwise. Gently spoon seeds out of middle.