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Here’s something wonderfully refreshing. I’ll serve this instead of a salad with Mexican meals. Make it an hour or more ahead of time and refrigerate as gazpacho, like revenge, is a dish best served cold.

Ingredients and Instructions:

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Clockwise from top left:

  • 2 cups Tomato Juice (fresh if you have a juicer!)
  • ½ large Red Onion, chopped
  • ½ cup White Balsamic Wine Vinegar
  • ¼ cup Olive Oil (shown with vinegar)
  • 14 oz Diced Canned Tomatoes
  • 2 tbsp Cumin Powder
  • 1 tsp Chili Powder
  • Salt and Pepper, to taste
  • 3 Cloves Garlic, chopped
  • 2 Red Bell Peppers, chopped
  • 1 Cucumber, chopped

You’ll need to put ingredients in your blender in several batches because of volume. Combine ingredients so that there’s enough liquid in each batch to get a smooth consistency. Mix batches in a large serving bowl.

Olé! 

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