Recipe Summary:

Preparation Time: 1 hour, 20 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:
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
2-1/2 Tbsp chopped fresh parsley or 2 tsp dried basil
salt and fresh ground pepper to taste
tabasco sauce to taste

Directions:
To peel the tomatoes, submerge them in boiling water for 15 seconds. Place into a colander and rinse under cold water. The skins should slip right off. Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor. Combine the puree and chopped tomatoes in a large mixing bowl. Blend the remaining ingredients with the tomatoes. Cover and refrigerate for several hours before serving. Serve chilled; garnish with herbed croutons if desired.

Nutrition Facts

Gazpacho
Serving Size 1/6 recipe