During the summer, when the heat is high and locally grown veggies are in abundance, nothing is a more refreshing and nutritious lunch than gazpacho! It’s easy to make with your food processor, extremely low-calorie and delicious!
You will need…
- 6 medium firm ripe tomatoes, stemmed and peeled
- 1 medium onion
- 2 medium cucumbers, peeled and seeded
- 2 medium green bell peppers, cored and seeded
- 2 tablespoons olive oil
- 3 cups tomato juice
- 2 tablespoons of red wine vinegar
- 1/4 teaspoon of tabasco sauce
- 1/4 teaspoon black pepper
- 2 small garlic cloves, peeled (optional)
- 2 teaspoons salt (optional)
Using a food processor, feed sections of the cucumbers into the feed tube using the slicing disc. Use medium pressure and then transfer to a mixing bowl.
Use the metal blade and put the onion into the work bowl of your food processor. Pulse approximately 6 times to chop it medium fine and then transfer the onion to the mixing bowl with the cucumbers
Put slices of the pepper in the work bowl and pulse approximately 3 times. Scrape the bowl and pulse again, making sure that it is chopped medium fine. Then add it to the cucumbers and onions.
Put two tomatoes in the processor and pulse to chop them coarsely. Then put another three tomatoes in the processor and do the same. Add to the other veggies.
Take the final tomato and put it in the processor along with the garlic. Process for about two minutes to create a puree. Add to the mixing bowl.
Add the remaining ingredients to the mixing bowl. Stir well, making sure all ingredients are well mixed together. Cover the bowl and chill well. Taste before serving to adjust any seasonings.