Gazpacho

Gazpacho is best made the day before so that the flavors can penetrate all the vegetables. It should be served chilled.

Serves: 6Hands-on: 15 minutesTotal: 12 hours 15 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 1 can (28 oz.) no-salt-added, chopped tomatoes
  • 1 green bell pepper, chopped
  • 3 medium tomatoes, peeled and chopped
  • 1 cucumber, peeled and chopped
  • 1 small onion, chopped
  • 2 Tbsp. olive oil
  • ½ tsp. black pepper
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. chopped chives
  • 2 tsp. chopped parsley
  • ½ clove garlic, minced
  • 4½ tsp. lemon juice

Directions

  • Blend canned tomatoes in blender until smooth. Pour into large bowl. Add remaining ingredients to bowl.
  • Refrigerate at least 12 hours, then serve.