Gazpacho II

This traditional Spanish cold soup is a tasty way to eat your vegetables. Each serving has two cups of vegetables.

Info
Cook Time: 20 minutes + 60 minutes to chill

Serves: 6

Ingredients

 * 8 large tomatoes, peeled


 * 1 large cucumber, peeled, seeded, and finely diced


 * 1 large green bell pepper, finely chopped


 * 1 medium-size red onion, minced


 * 3 Tbsp red wine vinegar


 * 1 Tbsp olive oil


 * 3 Tbsp lemon juice


 * 2½ Tbsp chopped fresh parsley or 2 tsp dried basil


 * Salt and fresh ground pepper to taste


 * Hot pepper sauce to taste

Directions
1.Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor.

2.Combine the puree and chopped tomatoes in a large mixing bowl.

3.Add the remaining ingredients.

4.Cover and refrigerate for at least an hour before serving.

5.Serve chilled; garnish with herbed croutons if desired.

Tips

 * To peel the tomatoes, soak them in boiling water for 15 seconds. Place in a colander and rinse under cold water. The skins should slip right off.
 * To seed cucumbers, remove the skin and cut off the ends. Cut in half lengthwise. Gently spoon seeds out of middle.

Source

 * Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Contol and Prevention—public domain government resource