Gazpacho II

Description
This traditional Spanish cold soup is a tasty way to eat your vegetables. Each serving has two cups of vegetables.
 * Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Contol and Prevention—public domain government resource
 * 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.