Summer Vegetable Gazpacho

Cold soup for hot days.

Serves 6

Kitchen equipment

  • Blender
  • Knife & cutting board
  • garlic press or micro grater
  • Measuring cup, measuring spoons

Ingredients

  • 1 cup (250 ml) Cucumber, seeded, chopped, skin on
  • 2 cups (500 ml) chopped Red pepper
  • 2 cups (500 ml) chopped Plum tomatoes
  • 3 cloves Garlic, minced
  • 3 cups (750 ml) Tomato juice, lower sodium, chilled
  • ¼ cup (60 ml) White wine vinegar
  • 3 Tbsp (45 ml) Olive oil
  • 1 tsp (5 ml) freshly-ground Pepper
  • 2 Tbsp (30 ml) Parsley, chopped

Garnish:

  • ⅓ cup (75 ml) Green onion, chopped

 

Instructions

1. Place bowls for serving in the refrigerator to chill.
2. Place all ingredients except green onion in a blender and whir until fairly smooth.
3. Place soup in fridge to chill. Garnish with green onion before serving.

Adapted from a Sobeys Dietitions recipe posted online at
https://www.facebook.com/burlingtonsobeysspecialeventscentre/posts/286965104807111

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2 thoughts on “Summer Vegetable Gazpacho

  1. Pingback: Halifax Supper Club August 2016 | Club Inclusion Cooks

  2. Pingback: Halifax Supper Club, June 2017 | Club Inclusion Cooks

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