ÃÛÌÒÁµÈË

Gazpacho

The Editors
Yield
4 cups
Category
Vegetables
Course
Side Dishes
Special Considerations
Vegetarian
Preparation Method
No Cook
Sources
Yankee Magazine

To turn this light Gazpacho into a hearty meal, stir in chunks of avocado, kernels of fresh-cooked corn, and chopped cooked shrimp or crabmeat.

Ingredients
5 scallions, coarsely chopped
1/2 green or red bell pepper, coarsely chopped
1 cucumber, peeled, seeded, and coarsely chopped
3 small tomatoes, cored, peeled, seeded, and coarsely chopped
1 can (11.5-ounce) tomato juice
1-1/2 tablespoons red wine vinegar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper flakes, or to taste
Instructions

Combine all ingredients in a blender; pulse 5 or 6 times, until coarsely chopped, stopping to scrape down sides.

Cover and chill 2 hours, or until serving.

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The Old Farmer's ÃÛÌÒÁµÈË Editors

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