gazpacho
(1 RATING)
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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prep time
10 Min
cook time
method
---
yield
6 serving(s)
Ingredients
- 12 ounces bottled roasted red peppers, drained
- 28 ounces crushed tomatoes with Italian herbs
- 1 cup cucumber, coarsely chopped
- 1/2 cup onion, coarsely chopped
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
How To Make gazpacho
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Step 1Puree roasted peppers in a blender.
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Step 2Add tomatoes, cucumbers, onion, oil, vinegar and sugar. Pulse until vegetables are finely chopped.
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Step 3Season with salt and pepper to taste.
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Step 4Chill. Serve cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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