Cool Red Gazpacho
Cool Red Gazpacho
If you like salsa, you'll like gazpacho. Sometimes called a liquid salad, gazpacho come from Spain but is served in Portugal and Latin American countries too!
- Cutting board
- Sharp knife (adult needed)
- Mixing bowl
- Wooden spoon or fork
- Food processor or potato masher
- Measuring spoons
- Measuring cup
- 1 English or regular cucumber or 2-3 kirby cucumbers, washed or peeled and diced
- 1 large ripe tomato, cored and diced
- 1⁄2 small red or yellow onion, peeled and chopped
- 1 red bell pepper, seeded and diced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 1⁄2 cups tomato or V8 juice
- 1⁄2 cup ice water
- 1⁄2 teaspoon salt
- 1 teaspoon fresh dill or 1 tablespoon fresh cilantro or basil leaves
- 1 tablespoon crumbled feta cheese
- 1 tablespoon croutons
- Put the diced cucumbers, tomato, onion, bell pepper, and garlic into the mixing bowl and mix them together with the spoon or fork.
- Put half the gazpacho mixture into the processor fitted with the steel blade and put the top on tightly. (if you don't have a food processor, you can mash everything together with a fork or potato masher.)
- Press the "pulse" button on the processor 2 or 3 times, or until all the ingredients are chopped up even more, but not so much that you make the mixture smooth.
- Remove the top of the food processor (be careful of the blade) and pour the mixture back onto the bowl. Carefully put the blade in the sink.
- Add the olive oil, vinegar, tomato or V8 juice, water, and salt to the bowl and stir everything together.
- Cover and refrigerate at least 2 hours and up to overnight.
- Add the toppings just before serving.
DID YOU KNOW? Want to try different colored tomatoes? Orange, green, and yellow tomatoes have just as much of the good-for-you stuff as the red ones do.