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