Gazpacho

Serves: 5

Santiago Howell

1 January 1970

Based on User reviews:

43

Spice

47

Sweetness

47

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

2

Green Bell Peppers (cored, seeded and diced)

2

Onions (peeled and diced)

3 cloves

Garlic (peeled and minced)

2

Cucumbers (peeled, seeded and diced)

1

Carrot (peeled and finely diced)

1 cup

Vinegar

2 tbsps

Lemon Juice

1 cup

Virgin Olive Oil (extra)

1 cup

Tomato Juice

1

Salt

1

Black Pepper (to taste)

1 tbsp

Mint (chopped)

1 tbsp

Parsley (chopped)

Directions:

1

In a large bowl combine all of the ingredients except mint and parsley

2

In batches if necessary, ladle about 1/3 of the soup into a food processor and pulse, leaving mixture somewhat lumpy

3

Add back to the unpureed soup and continue until desired consistency is achieved

4

Reseason if necessary

5

Add herbs and stir

6

Ladle into chilled soup bowls and garnish with dollop of creme fraiche and additional herbs