Gazpacho

Name: Gazpacho
Yield: Yield: 6 servings.
Ingredients: 2 tsp salt (or to taste); 1 can (19 oz/540 mL) tomato juice (salt-free or regular); juice of ½ lemon (2 Tbsp lemon juice); juice of ½ lemon (2 Tbsp lemon juice); 6 ripe, firm tomatoes; 4 cloves garlic; ½ tsp each chili powder and dried basil; ½ tsp each chili powder and dried basil; 2 Tbsp extra-virgin olive or canola oil; 2 Tbsp extra-virgin olive or canola oil; 6 ripe, firm tomatoes; 1 medium onion; 1 green bell pepper, seeded; 1 English cucumber (do not peel)

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

A cold uncooked soup, sometimes known as salad soup.

Ingredients

1 English cucumber (do not peel)
1 green bell pepper, seeded
1 medium onion

Gluten-free
Vegan
Soup

Method

Cut cucumber, green pepper, onion and tomatoes into 1-inch chunks.

Steel Blade: Process cucumber with 4 or 5 on/off pulses, until finely chopped. Transfer to large bowl. Repeat with green pepper, onion and tomatoes, adding each in turn to mixing bowl. Drop garlic through feed tube while machine is running; process until minced. Add lemon juice, oil, chili powder, basil, salt and