Friday, June 24, 2016

Traditional Gazpacho For Summer



You’ll Need
  • 2 garlic cloves, chopped
  • 6 large tomatoes
  • 1 large onion
  • 1 green pepper
  • 2 small cucumbers
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 3 cups tomato juice
  • Salt
  • Cayenne pepper


Directions
  • Peel the tomatoes and blend with the garlic in a blender.
  • Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber.
  • Chill.
  • Chop remaining vegetables and put in separate serving dishes in the refrigerator.
  • Put tomato juice in refrigerator.
  • Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
  • Add to blender mixture.
  • Ladle into soup dishes.
  • Pass chopped vegetables and a dish of croutons as garnish.

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