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Blender Gazpacho |
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Serves: 4 Print this Recipe2 14 1/2-ounce cans stewed tomatoes Mexican 1 cucumber medium, peeled and coarsely chopped 3/4 cup water cold 1/4 cup onions chopped 1 tablespoon olive oil 2 cloves garlic minced 1 teaspoon salt 1/2 teaspoon black pepper Chill individual serving bowls. Place stewed tomatoes with juice in a blender container. Cover and blend at medium-low speed for 3 to 4 seconds or until tomatoes are in small pieces. Transfer to a serving bowl. To blender container, add cucumber, water, onion, olive oil, garlic, salt and pepper. Cover and blend at medium-low speed for 3 to 4 seconds or until cucumber and onion are in small pieces. Stir into tomato mixture. Chill in the freezer for 15 minutes before serving. To serve, spoon into individual bowls. If desired, place an ice cube in each bowl as a garnish. Serve with fried chicken or ham and crusty rolls. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Swiss Broccoli Soup Corn Chowder Blender Gazpacho |
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