Name: Gazpacho
Prep time: 15 min
Total time: 15 min
Ingredients: 1 orange bell pepper (ribs and seeds removed, coarsely chopped); 1 green bell pepper (ribs and seeds removed, coarsely chopped); 1 cucumber (peeled and coarsely chopped); 1 red onion (coarsely chopped); 1/2 cup chopped fresh parsley; 4 cups tomato juice; 4 tablespoons red wine vinegar; 2 tablespoons Worcestershire sauce; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

Gazpacho

This refreshing soup originated in Spain and Portugal during the summer months—to enjoy produce at its sweetest. It became an all-year round dish when it traveled the Atlantic ocean to Latin America, where it is always warm.

Gazpacho

Prep Time 15

Total Time 15

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Servings

Ingredients

1 orange bell pepper ribs and seeds removed, coarsely chopped
1 green bell pepper ribs and seeds removed, coarsely chopped
1 cucumber peeled and coarsely chopped
1 red onion coarsely chopped
1/2 cup chopped fresh parsley
4 cups tomato juice
4 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions

In a blender or food processor, combine peppers, cucumbers, onions, and parsley. Pulse to finely chop. Add tomato juice, vinegar, Worcestershire sauce, olive oil, salt, and pepper. Pulse a few times to combine well, leaving some chunks for texture. Refrigerate 30 minutes to 4 hours before serving chilled.
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