Monday, August 13, 2012

Easy Gazpacho

With all the summer produce available and the warm, warm days we've been having, I thought making a "cool as a cucumber" soup would be a great idea.  This one is so easy and doesn't have a lot of ingredients.  The jalapeno gives it a nice spicy flavor. Serve it up in small glasses or cups.

Makes 4 to 6 small servings

3 cups peeled, seeded chopped cucumbers
1/2 cup chopped green bell pepper
1 cup chopped onion
1 medium tomato, peeled, seeded and chopped
1 clove garlic
1 jalapeno pepper, sliced
12 ounces V-8 juice
1 cup chicken broth or vegetable broth
2 tsp salt
1/2 tsp white pepper
2 to 3 Tbl red wine vinegar
3 Tbl extra virgin olive oil

Place everything in a blender or food processor, but just add 2 Tbl of the vinegar to start.  Blend until almost smooth.  Chill until ice cold.  Re season with salt, pepper and the extra vinegar if you feel it needs it. Enjoy!

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