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Gazpacho

This “soup” can be made ahead and left in the fridge for a refreshing meal just about any time. We keep it in a juice pitcher so it’s ready for a quick lunch, an afternoon pick-me-up or a starter for a lazy summer dinner.



Yields6 Servings
Prep Time10 mins

 1 small English cucumber, cut into 1 inch chunks
 1 small red pepper, cored and seeded
 1 small green pepper, cored and seeded
 ½ small sweet white onion, coarsely chopped
 2 cups grape tomatoes, cut in half
 1 can of plum tomatoes
 2 cups water
 1 cup coarsely chopped parsley
 4 Tbsp sherry vinegar
 2 Tbsp extra virgin olive oil
 1 garlic clove, minced
 ¾ tsp smoked sweet Spanish paprika
 salt and pepper to taste

1

Combine all ingredients in a blender and process using the pulse button, until coarsely chopped.

2

Season with salt and pepper to taste. Refrigerate until ready to serve.


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Ingredients

 1 small English cucumber, cut into 1 inch chunks
 1 small red pepper, cored and seeded
 1 small green pepper, cored and seeded
 ½ small sweet white onion, coarsely chopped
 2 cups grape tomatoes, cut in half
 1 can of plum tomatoes
 2 cups water
 1 cup coarsely chopped parsley
 4 Tbsp sherry vinegar
 2 Tbsp extra virgin olive oil
 1 garlic clove, minced
 ¾ tsp smoked sweet Spanish paprika
 salt and pepper to taste

Directions

1

Combine all ingredients in a blender and process using the pulse button, until coarsely chopped.

2

Season with salt and pepper to taste. Refrigerate until ready to serve.

Notes

Gazpacho
IngredientsDirections