Tomato-Basil Gazpacho
3 large tomatoes, peeled, seeded and chopped 1 cup chopped cucumber ½ green pepper, chopped ¼ cup finely chopped red onion 1 small clove garlic ¼ cup chopped parsley 3 tablespoons chopped fresh basil ¼ cup red wine vinegar 2 tablespoons olive oil 1 teaspoon salt 1/8 teaspoon cayenne pepper Black pepper to taste 1 8-ounce can organic tomato sauce Combine all the gazpacho ingredients in a blender or processor bowl. Blend until smooth or process with on/off turns until blended but still chunky. Adjust seasonings and chill thoroughly before serving. Croutons: Toss 2 cups bread cubes with ¼ cup olive oil and ¼ teaspoon salt. Toast lightly in a 350F oven, tossing, until crisped and lightly browned. Serves 6 Comments are closed.
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Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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