I know...I posted something already today, but I just made this
delicious gazpacho for lunch. It's the perfect summertime meal,
cool and refreshing! Lala posted this last week and it looked so
wonderful, I had to give it a whirl. I was right...it is!! Quick and
easy, too. Thank you Lala, for this scrumptious recipe!
450 g (or 6-8) ripe plum tomatoes
1 green pepper, seeded and roughly chopped
1 red pepper, seeded and roughly chopped
1/2 cucumber, roughly chopped
1 onion roughly chopped
red wine vinegar (15 ml / 1 tbsp)
olive oil (15 ml / 1 tbsp)
salt, black pepper
ice cubes (3-4)
Mix and process all the ingredients in a food processor until
you get a homogeneous mixture. Pour the gazpacho into a bowl.
Add the ice cubes to chill the soup quicker and place in the fridge
to cool. When you serve it, you can sprinkle finely chopped green
pepper and cucumber to decorate. Once made you can keep the
gazpacho for a couple of days in the fridge.
(photo by Willow)