Cold Gazpacho
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
green bell peppers
diced |
|
4 | each |
tomatoes
diced |
|
1 | each |
onions
diced |
|
3 | each |
garlic cloves
minced |
|
3 | cups |
water
|
|
¼ | cup |
wine
|
* |
3 | teaspoons |
lemon juice
|
|
1 | each |
scallions, spring or green onions
finely diced |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
green bell peppers
diced |
|
4 | each |
tomatoes
diced |
|
1 | each |
onions
diced |
|
3 | each |
garlic cloves
minced |
|
710 | ml |
water
|
|
59 | ml |
wine
|
*
|
15 | ml |
lemon juice
|
|
1 | each |
scallions, spring or green onions
finely diced |
|
Directions
Purée all ingredients, except scallion, in blender.
Add a little more water if too spicy.
Strain, discarding any vegetable pieces that did not purée fully.
Chill overnight.
Serve in chilled glasses or bowls with diced scallion floating on top.