SO easy to make and So yummy to eat. Enjoy Leslie Sinclair von Wiesenberger Classic Gazpacho with Roasted Red Peppers 1 12oz jar of roasted red sweet peppers, drained 1 pound ripe tomatoes, peeled, seeded, and chopped (about 3 medium) 1 1/2 cups coarsley chopped cucumber ( 1 medium) 1/2 cup chopped green onion (4) 1/4 cup snipped fresh basil 1/4 cup snipped fresh parsley 2 clove garlic, minced 1/4 cup olive oil 1/4 cup lemon juice 1 cup water 1/2 tsp salt 1/4 tsp black pepper Fresh basil and or parsley In a large food processor combine chopped peppers, tomaotes, cucumber, green onions, the 1/4cup basil. 1/4 cup parsley, and the garlic. Cover and pulse with several on/off turns until chopped. With processor running, add oil and lemon juice through feed tube. Transfer tomato mixture to a large bowl. Stir in the water, sald and black pepper. Cover and chill for at least 1 hour before serving. Garnish with fresh basil and/or parsley. Makes 4 (1 1/4 cup) servings
Posted on: Sat, 22 Jun 2013 01:04:20 +0000
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