Gazpacho

A summer gazpacho using garden fresh vegetables – no tomato juice or bread added. A spicy, chunky, cool soup that’s very tomatoey.

5 large tomatoes – grated (see note about grating).
1 large cucumber – peeled and seeded. I left a little of the peel on in strips.
1 red bell pepper
2 scallions
½ red onion
3 tbs red wine vinegar
1 tbs olive oil
3 cloves of garlic put through a press
1 tbs minced parsley
8 twists of pepper from a pepper mill
¼ tsp red pepper flakes
½ tsp cumin

View the full recipe at Green Valley Kitchen →