Sunday, August 5, 2012


  Now is the time to make GAZPACHO while tomatoes, cucumbers and peppers are in full summer abundance.  A basic recipe follows, but you can add or subtract as you are inspired:

3 medium tomatoes
1 cuke peeled
1 bell pepper any color
1 rib celery with leaves
1/2 jalapeno pepper, seeded
1 small onion
2 garlic cloves
1/2 cup parsley &/or basil
1 14.5 oz can/jar/box no-salt diced tomatoes

Chop all the vegetables and combine them in a large bowl.

Add 3 tablespoons red wine vinegar, 1 tablespoon low salt soy sauce, juice & zest of 1 lime and pepper to taste.  Chill, serve and enjoy!

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