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Hydrating Gazpacho
Gazpacho (Photo: Karina Arnold)
Karina Arnold tried this recipe posted by fellow Spoon writer Alexis Clark.
1 red onion (diced into large chunks)
2 green bell peppers (cut into thick slices and scrape out seeds)
2 red tomatoes (cut into large chunks)
1 large cucumber (cut into 2-inch slices and in half; scrape seeds out middle)
3 garlic cloves, minced
3 cups tomato juice
¼ cup olive oil
Salt and pepper to taste
Wash and cut each vegetable. Add tomatoes and cucumbers and pulse for one second. Then add bell peppers, red onion and garlic and pulse blender to preferred consistency. After final blend, transfer to a large bowl, then pour tomato juice and olive oil on top. Mix and season. Serve chilled and enjoy!
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