Herbed Gazpacho Recipe
Ingredients
| Two 14 1/2-ounce cans peeled tomatoes, with their liquid | ||
| Cucumber | 1/2 pound, finely chopped | |
| Scallions | 1/2 Cup (16 tbs), finley chopped | |
| Celery | 1/3 Cup (16 tbs), finley diced | |
| Basil | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons herbed vinegar or red wine vinegar | ||
| Garlic | 1 Clove (5gm), minced | |
| Black pepper | 1/2 Teaspoon | |
| Salt | 1 Pinch | |
Directions
1. Combine the tomatoes and their liquid with all the remaining ingredients in a large bowl; stir well to break up the tomatoes. Cover the bowl and refrigerate the gazpacho 4 hours, or until thoroughly chilled.
2. Stir the soup to reblend it before serving and ladle it over ice cubes, if desired.
2. Stir the soup to reblend it before serving and ladle it over ice cubes, if desired.
Chef
