Operation Manual

69
Gazpacho
This chilled tomato soup is a snap to make with canned tomatoes.
Perfect for hot summer days.
1. PULSE 2 large garlic cloves in a food processor until finely chopped.
Add 1 medium onion, 1 green bell pepper and 1 peeled cucumber;
pulse until chopped. Place in a large bowl.
2. PULSE 1 quart Tomatoes – Packed in Own Juice (page 58) until
finely chopped; pour into bowl.
3. STIR in 1 cup of water, 2 tbsp chopped fresh basil, 1-1/2 tbsp
sherry vinegar or red wine vinegar and 1 tbsp extra virgin olive oil.
Refrigerate 2 hours or until chilled.
Makes 4 (1-3/4 cup) servings
Gaz pacho
69