broccoli gazpacho
(1 RATING)
Using homegrown tomatoes from my Dad's garden made this all the better. Very good with some crusty whole grain bread.
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prep time
10 Min
cook time
method
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yield
2-4 serving(s)
Ingredients
- 1 pound broccoli, frozen
- 1 1/2 cups tomatoes, quartered
- 1 small onion
- 1 teaspoon garlic, minced
- 1 tablespoon balsamic vinegar
- dash salt and pepper
- 1 medium jalapenos, fresh
- dash red pepper flakes
How To Make broccoli gazpacho
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Step 1Empty the bag of frozen broccoli into a large microwave-safe bowl. Heat for about 3 minutes, or until thawed.
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Step 2Rought chop all other veggies. In a blender, combine tomatoes, onion, garlic, vinegar, salt/pepper, jalapeno, and red pepper flake. Pulse until well mixed but still chunky.
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Step 3Add half of the thawed broccoli. Pulse until the mixture is a soup-like, adding water if needed.
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Step 4Stir the mixture together with the remaining broccoli. Serve chilled.
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