gaz beauty

Cool Red Gazpacho

 

gaz beauty

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! 
Prep Time 25 mins
Total Time 2 hrs 30 mins
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Mixing bowl
  • Wooden spoon or fork
  • Food processor or potato masher
  • Measuring spoons
  • Measuring cup

Ingredients
 

  • 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

Instructions
 

  • 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.

Notes

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.
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