patio gazpacho
I made this yesterday and served it today at lunchtime. The recipe and the pictures are from my friend Janet who lives in Michigan. She gave me her permission to share with anyone I wanted. I hope you enjoy...we loved it and there is a little left so might have it for dinner, too.
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yield
6 - 8
prep time
20 Min
method
No-Cook or Other
Ingredients For patio gazpacho
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5 cups ripe tomatoes diced and seeded
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1/3 cup fresh lime juice
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1 jalapeno seeds and veins removed, finely minced
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1 garlic clove minced
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1 tbsp. fresh chives minced
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1 tbsp. fresh basil chopped (about 6 leaves)
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1½ tsp. of balsamic vinegar
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½ tsp. kosher salt
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1 large seedless cucumber diced
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1 green pepper, diced
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¼ cup red onion, diced
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diced avocado and celery stalks for garnish
How To Make patio gazpacho
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1Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth. (I used a Vitamix)
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2Pour into large pitcher or bowl and add the rest of the diced tomatoes, cucumbers, bell pepper, and red onion to base and stir well to combine.
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3Refrigerate for a few hours to overnight; to allow all the vegetables to get acquainted with each other.
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4Serve with diced avocado and celery sticks.
- 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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