Summer Red Pepper Gazpacho
Recipe Date:
June 29, 2023
Serving Size:
15
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 PT Cucumber (peeled, cored, diced)
- 1 QT Tomato, diced
- ΒΌ cup Red onion, diced
- 1 cup Red pepper, diced
- 2 slices Hot peppers
- 2 cloves Garlic
- 1 QT Water
- 2 Tbs Sherry vinegar
- 1 Tbs Salt
- 2 Tbs EVOO (Extra-Virgin Olive Oil)
- 1 PT Tomato puree
- 2 slices white bread
Directions
- Combine all ingredients in a blender and blend until smooth.
- Pass through a fine mesh sieve to remove any seeds or chunks. Soak bowl in an ice bath to chill.
- Serve immediately or refrigerate for up to 1 week. Keeps in the freezer for up to 8 months.