Gazpacho
This “soup” can be made ahead and left in the fridge for a refreshing meal just about any time. We keep it in a juice pitcher so it’s ready for a quick lunch, an afternoon pick-me-up or a...
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Cooking tools:
- Blender
- Refrigerator
Ingredients
- 1 small English cucumber, cut into 1 inch chunks
- 1 small red pepper, cored and seeded
- 1 small green pepper, cored and seeded
- ½ small sweet white onion, coarsely chopped
- 2 cups grape tomatoes, cut in half
- 1 can of plum tomatoes
- 2 cups water
- 1 cup coarsely chopped parsley
- 4 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- ¾ tsp smoked sweet Spanish paprika
- salt
- pepper
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