Gazpacho

Yields6 ServingsPrep Time10 mins

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.

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

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

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

Nutrition Facts

6 servings

Serving size

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Gazpacho