Garden Gazpacho
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
36
Spice
44
Sweetness
57
Sourness
32
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
1 cup
Red Onion (chopped)2 stalks
Celery (chopped)2 cloves
Garlic (or more to taste)3 cups
Tomato Juice (low-sodium)1 cup
White Wine Vinegar1 cup
Extra-Virgin Olive Oil1 tsp
Sea Salt1 tsp
Dried Basil1 tsp
Dried ParsleyDirections:
1
Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces
2
Transfer to a large bowl
3
Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl
4
Combine plum tomatoes and garlic in the food processor; pulse until finely diced
5
Pour over cucumber mixture in the bowl
6
Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl
7
Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well
8
Chill until flavors combine and deepen, about 2 hours