Italian style gazpacho
A Mediterranean cold soup for hot summer days!
- 1 clove garlic, chopped
- 1 medium onion, cut into eighths
- ⅓ cup (75 mL) chopped cilantro
- ¼ cup (50 mL) chopped fresh flat leaf parsley
- 2 tbsp (25 mL) extra virgin olive oil
- 3 tbsp (45 mL) red wine vinegar, or to taste
- 4 large ripe, red tomatoes, (about 2 lb./1 kg), cut into eighths
- 2 red peppers, cored, seeded, and cut into eighths
- 1 English cucumber, cut into 2-inch (5 cm) pieces
- Salt to taste
- Place garlic, onion, ¼ cup (50 mL) cilantro, 3 tbsp (45 mL) parsley, the olive oil, vinegar, and half of the tomatoes, red peppers, and cucumber in a food processor; process to a smooth purée.
- Place in a large bowl. Process remaining tomatoes, red peppers, and cucumber until smooth. Add to bowl and mix together.
- Season with salt and more vinegar, if desired, to taste.
- Refrigerate at least one hour or overnight.
- Serve garnished with remaining cilantro and parsley.
If you feel like a more authentic Spanish approach, use 1 green Italian pepper instead of red peppers and avoid onion, parsley and cilantro.
Plum tomatoes will be also tasty and juicy.
Recipe curtesy of Rosie Schwartz.
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