Gazpacho

Description
Cook Time: 15 minutes to prepare, 1 hour refrigeration before serving

Serves: 6

Ingredients

 * 3 large tomatoes, quartered


 * 2 cups cucumber, chopped


 * 1 cup onion, chopped


 * 1 cup green bell pepper, seeded and chopped


 * 2 tablespoon red wine vinegar


 * 2 teaspoons olive oil


 * 1 clove garlic, chopped


 * 1 cup water


 * Salt and pepper to taste

Directions
1.Place tomatoes, cucumber, onion, bell pepper, vinegar, oil and garlic in a food processor and process until desired consistency.

2.Place vegetable mixture in a serving bowl, add water and stir thoroughly.

3.Cover and refrigerate for at least 1 hour.

4.Add salt and pepper to taste.

Source

 * Gazpacho from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain