Quick and Easy Gazpacho

Summertime is gazpacho time. This is a simple version that is light and refreshing. I got it from a co-worker when I worked at the bookstore who got it from a book called The Ex-Boyfriend Cookbook, by Erin Ergenbright and Thisbee Nissen that was full of recipes that were the only thing left of past relationships. If it were me I would have held on to this boyfriend!

Just throw tomatoes, green pepper, cucumber, onion, garlic, salt, sherry wine vinegar, olive oil and a little water into a blender and puree until you have soup. I fancied it up with garnish for this photo but I usually don’t bother.

Title: Gazpacho Home Cookin Chapter: Soups and Stews GAZPACHO 3 to 4 tomatoes, depending on blender capacity
1 cucumber
1/2 bell pepper
3-4 cloves garlic
1/2 small onion
2 tablespoon olive oil
3 tablespoon red wine vinegar
1/2 cup cold water
salt and pepper to taste

Chop 3 of the tomatoes and put in blender. Peel cucumber, cut in chunks and put in blender. Seed pepper, cut in chunks and place in blender. Smash garlic and put in blender. Cut onion into chunks and put in blender. If there is enough room in the blender, chop and add the fourth tomato.

Add liquids, salt and pepper.

Chop in blender to desired consistency.

Chill.

From The Ex-Boyfriend Cookbook, by Thisbe Nissen and Erin Ergenbright (Collins Living, 2002)

imported from Home Cookin v9.81