Gazpacho: a quick and easy summer soup recipe
I made two different batches; each batch a serving size of 5. the directions below are for one batch.
chop up half a green pepper and half a cucumber (cut the cucumber in half and take a spoon to the middle of each piece, removing seeds before chopping)
add one can of tomato juice (2 cups) to a blender, and toss in your chopped cucumber and pepper.
chop 1 cup of tomatoes (about a tomato and a half) and add to the blender.
chop half a regular sized onion and add to the blender.
finish by adding garlic, vinegar, lemon juice, spices, honey (which I use in place of sugar) and a dash of salt and pepper
and BLEND until it’s mixed but still a bit chunky
– 2 cups tomato juice
– 1/2 a chopped green pepper
– 1 chopped cucumber
– 1 cup chopped tomatoes
– 1/2 a chopped onion
– 1/2 a clove minced garlic
– 1 teaspoon honey
– 1 tablespoon red wine vinegar
– 1 1/2 tablespoons fresh lemon juice
– 1 teaspoon basil
-pepper to taste
– a dash of salt (to taste)
in one batch I included:
in the other: