Gazpacho makes a delicious cold soup served year round, but especially during the summer. Get this Gazpacho recipe that serves six full servings or 24 small appetizer servings.
1largebell pepperdeseeded and cut into large pieces
1largecucumberpeeled and cut into large pieces
3clovesgarlicsmashed
1/4cupolive oil
2-3tablespoonsbalsamic vinegar
1tablespoonWorcestershire sauceor coconut aminos
1/2teaspoonground cumin
1teaspoonhot sauce
1teaspoongrated horseradishoptional
salt and pepperto taste
Optional Garnish:
1largecucumberpeeled and cut into large strips
Instructions
Add tomatoes or tomato juice, onion, bell pepper, cucumber and garlic cloves to a blender. Blend until well-blended, but not completely smooth and pureed. Add olive oil, vinegar, Worcestershire sauce, cumin and hot sauce. If using horseradish, add it as well. Blend until well-blended and the consistency you prefer.
Pour into a large non-reactive bowl, such as glass, and chill for at least one hour to up to three days.
Notes
If prefer your gazpacho very smooth, add more tomato juice until the gazpacho reaches preferred consistency but is not too thin and watery.Nutritional value is for a full-size serving.