I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.
Ingredients
- garlic: 3 clove (crushed)
- onion: 1 piece (chopped)
- cucumber: 1 piece (sliced)
- green bell pepper: 1 piece (chopped)
- tomatoes, peeled and quartered: 5 piece
- olive oil: 0.25 cup
- distilled white vinegar: 0.25 cup
- bunch fresh parsley: 1 piece (chopped)
- salt and pepper: (to taste)
- paprika: 1 tsp
- tomato juice: 1 can (12 fluid ounce can)
Metric Conversion
Stages of cooking
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In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.
