DECEPTIVELY SIMPLE GAZPACHO
A perfect summer dish. In a chilled bowl with a wedge of lemon on the side, Gazpacho is very classy looking. I learned this recipe in 7th grade when a woman from Spain visited our class during "International Week". She made it in front of us and it took about 10 minutes. About 8 years later, I remembered the recipe on a really hot day, and I've *never* had any leftovers regardless of how many batches I make.
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Dump 1/3 cup olive oil and lemon juice into a blender or food processor.
- Add the vegetables, then the seasonings.
- I start w/ a little add more after I've mixed it all up.
- Use the"chop" or"grate" function until the gazpacho is soupy but still has some good sized chunks.
- Taste and then add more salt, pepper, oil or basil to your preference.
- I usually serve this*very* cold as a summer appetizer or meal w/ tabasco and parmesean cheese on the side, and some good crostini or bread.
Nutrition Facts : Calories 76.7, Fat 0.6, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 18, Fiber 3.6, Sugar 9.3, Protein 3.1
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