gazpacho
(1 rating)
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This is one of my favorite dishes to take on picnics. Here in the NW suburbs of Chicago, we have a summer music festival called Ravinia which hosts a different music performance every night during the summer. They have generous grounds to bring your own picnic spread. This packs and serves up well for this venue and is always a hit!
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(1 rating)
yield
6 serving(s)
prep time
10 Min
Ingredients For gazpacho
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12 ozbottled roasted red peppers, drained
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28 ozcrushed tomatoes with Italian herbs
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1 ccucumber, coarsely chopped
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1/2 conion, coarsely chopped
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1/4 cextra virgin olive oil
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1 1/2 Tbspred wine vinegar
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1/2 tspsugar
How To Make gazpacho
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1Puree roasted peppers in a blender.
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2Add tomatoes, cucumbers, onion, oil, vinegar and sugar. Pulse until vegetables are finely chopped.
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3Season with salt and pepper to taste.
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4Chill. Serve cold.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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