GAZPACHO : MEXICAN FOOD RECIPE
If you prefer your gazpacho a little chunkier, set aside some of the vegetables and stir them into the blended soup as a last step. Serves 8
4 large tomatoes 1 small yellow onion 1 green bell pepper 2 stalks celery 2 medium carrots 4 cups canned condensed tomato soup 2 tablespoons olive oil 2 tablespoons white wine vinegar 2 teaspoons salt 1 teaspoon ground black pepper 1 medium cucumber
DIRECTIONS1. Peel the tomatoes and cut into quarters. Remove the skin from the onion and cut into quarters. Remove the stem and seeds from the green pepper and cut into quarters. Peel the carrots and cut into quarters. Remove the leaves from the celery and cut the stalks into quarters. 2. Combine 2 cups of the tomato soup, the olive oil, wine vinegar, salt, pepper, and half of the vegetables in a blender. Blend until liquefied, about 1 minute. Pour into a bowl. Repeat with the remaining tomato soup and vegetables. Combine with the previous mixture. 3. Cover and chill in the refrigerator for at least 2 hours before serving. 4. Cut the cucumbers into thin slices and place on top right before serving.
Bell Peppers Bell peppers have different flavors depending on their color. Green is the most acidic and sour tasting. Red has the most peppery flavor. Yellow and orange have a gentle flavor. Combine them to create unique flavors and a beautiful dish.